paleo lemon cake
From Alanna at bojongourmet.com
Ingredients
Wet ingredients
- 1 cup + 1 tablespoon (245 g) rich, plain coconut yogurt such as Cocojune or Culina
- 2 tablespoons (23 g) lemon zest, packed (from 4 large or 8 small lemons - regular or Meyer)
- 4 large eggs, at room temperature
- ¾ cup + 1 tablespoon (165 g) avocado oil (or mild olive oil)
- 1 ¼ cups (390 g) maple syrup (preferably light-colored)
- ¼ cup (55 g) strained fresh lemon juice
Dry ingredients
- 1 ¼ cups + 3 tablespoons (215 g) Bob's Red Mill cassava flour*
- ¾ cup (70 g) Bob's Red Mill coconut flour*
- ¼ cup (30 g) Bob's Red Mill tapioca flour*
- 1 tablespoon + 1 teaspoon (16 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (5 g) fine sea salt
Instructions
Position a rack in the center of the oven and preheat to 350ºF. Rub the sides of two 8-inch round cake pans (with 2-inch high sides) with the coconut oil. Line the bottoms with rounds of parchment paper cut to fit. Alternatively, use 9-inch cake pans for thinner layers.
In a very large bowl, whisk together the coconut yogurt and lemon zest to combine. Let sit for 15 minutes to draw out the lemon flavor and to bring the yogurt up to room temperature. One at a time, whisk the eggs into the yogurt mixutre. Whisk in the avocado oil until combined and emulsified. Whisk in the maple syrup, then the lemon juice.
Sift the cassava, coconut, and tapioca flours together with the baking powder, baking soda, and salt into a medium bowl.
Dump the sifted flour mixture into the yogurt mixture and whisk until smooth; the batter will start out very thin, but it will thicken up as the flours absorb moisture.
Pour even layers into the prepared pans (about 710 grams each by weight) and smooth the tops.
Bake the cake layers until the tops are golden with some cracks, the edges pull away from the sides of the pans, and a toothpick inserted near the center comes out with moist crumbs, 30-35 minutes.
Let the cake cool. Spread a healthy layer of frosting over the top of the cake. Chill or freeze the cake until the frosting is firm, and repeat frosting the top and sides to make a thicker layer. You can repeat this once more for a third layer if you like. Smooth the top of the cake.