Description
This light and fluffy paleo cake has fresh, juicy blueberries and raspberry coconut whipped cream! It’s a healthier, gluten free dessert that’s perfect for summer!
Ingredients
- FOR THE CAKE:
- ¼ cups Coconut Oil, Melted
- ¼ cups Coconut Sugar
- ¾ cups Plus 2 Tablespoons Honey
- 6 Large Eggs, Separated, At Room Temperature
- 4 teaspoons Lemon Zest, Very Firmly Packed
- ¼ cups Fresh Lemon Juice
- 4 teaspoons Vanilla Extract
- ¾ cups Tapioca Starch (90g)
- ¾ cups Coconut Flour, Sifted (66g), Plsu 2 Teaspoons, Divided
- 4 teaspoons Baking Soda
- ¾ teaspoons Sea Salt
- 1 package (6 Oz. Size) Driscoll’s Blueberries, Divided
- FOR THE FROSTING:
- 1 can (about 13 Oz. Size) Coconut Cream (just The Cream Part, Not Including The Liquid)
- 1 Tablespoon Honey
- 1-½ package (6 Oz. Size) Driscoll’s Raspberries, Plus Additional For Garnish
Preparation
Preheat oven to 350ºF and line the bottom of two 9-inch cake pans with parchment paper, generously rubbing coconut oil up the sides of them. Set aside.
In a large bowl, using an electric hand mixer, beat together melted coconut oil and coconut sugar until well combined. Add the honey, egg yolks (make sure you’ve separate the whites into a different, large bowl) lemon zest, lemon juice, and vanilla and beat again until combined, scraping down the sides as necessary.
In a separate, small bowl, stir together tapioca starch, 3/4 cup of the coconut flour (reserving the rest for later), baking soda and sea salt. Gently stir it into the wet ingredients until just combined. Then, beat until smooth and fully combined, scraping down the sides as necessary.
Wash and dry your beaters very well. Then beat the egg whites until they form stiff peaks, about 4 minutes. Gently place the whipped egg whites into the bowl with the cake batter and gently fold them into the batter until no white streaks remain.
In a separate, small bowl, toss 1 cup of the blueberries (reserving the rest for garnish) with the remaining coconut flour. Add them into the cake batter (along with any of the coconut flour that doesn’t stick to the berries) and gently fold in.
Divide the batter between the two prepared pans evenly, gently spreading the blueberries out so they’re evenly divided across the cake. Bake until golden brown and the a toothpick inserted in the center comes out clean, about 25 minutes.
Let cool in the pan for 30 minutes. Then, gently run a sharp knife around the sides of each pan and turn out onto wire racks to cool completely, at least 1 1/2 hours.
Once the cakes are completely cool, beat together the coconut cream, honey and raspberries until smooth and creamy. Make sure the raspberries are nice and blended into the cream.
Place one cake layer, bottom side up, onto a cake stand. Spread a heaping 1/2 cup of the coconut cream on top evenly. Gently place the second layer on top. Using an offset spatula, spread a thin layers of cream on the top and sides of cake. It doesn’t need to be super thick, just enough to smoothly cover the cake. This is the crumb coat.
Place both the cake and the frosting into the refrigerator to set for 1 hour. Once set, use the remaining frosting to cover the top and sides of the cake. Place back into the refrigerator to set another hour. Garnish with extra berries, slice and devour.
Note: Prep time does not include chilling time, which is a total of an additional 4 hours.
