[This recipe has been edited since it was originally posted. I appreciate your feedback about my initial recommendation of coconut flour. I have reworked a few ingredients and hope this variation proves to be more successful for you as it requires less coconut flour! Keep the feedback coming y’all]
Grain-free and sugar-free baking can be intimidating, crumbly and expensive. But it can also be easy, delicious, affordable and make a restrictive diet fun again. Yep, I love fun that you can eat.
When it comes to basic GF/DF/SF/Paleo baking, we do not have to reinvent the wheel. Thanks to all the wonderful blogs, cookbook authors, Pinterest and friends with Celiac and Hashimoto’s, or individuals following the auto-immune protocol, it is easier than ever to modify and experiment with any recipe imaginable.
I first made a version of this cake at the beginning of the year and what a difference a few months make in learning how to make vegan, grain-free, naturally-sweetened baked goods all that you want them to be. Patience wins again!
I started my ‘cake experiment’ with a very basic vanilla pound cake recipe from Elana’s Pantry. I have used this recipe as a base to experiment with banana bread, blueberry morning loaf, cinnamon raisin pumpkin loaf and chunky zucchini bread. I am really excited about this batch of lemon cake because it is super moist, dense yet light, not too sweet, and this case, deliciously lemony! I have to omit eggs from baking and find that banana, applesauce and arrowroot flour bind nicely. This cake is good naked and can also be topped a layer of coconut creme.
1/2 cup coconut flour
1/4 cup arrowroot flour (can sub tapioca or almond flour)
2 ripe bananas
1 teaspoon salt
1 teaspoon baking soda
3/4 coconut milk (or dairy alternative of your choice)
1/2 cup (4 ounces) unsweetened applesauce
1 tsp vanilla extract
lemon juice from 2 lemons
zest of 2 lemons
Heartbeet Kitchen’s | Ingredients for whipped coconut cream
1/2 can very cold full fat coconut milk (refrigerated overnight)
2 tablespoons honey or maple syrup (omit for AIP)
½ cup unsweetened toasted coconut flakes
- Preheat the oven to 350F / 175C
- Coat a 9″ loaf pan with light layer of coconut oil and set aside.
- In a large mixing bowl, combine all dry ingredients: flours, salt, and baking soda.
- In a mixer or a small processor, combine the bananas, milk, applesauce, vanilla + lemon juice
- Pour the wet mixture into the dry and stir to combine. Add lemon zest. Then pour the batter into the prepared loaf pan and smooth the top into an even layer.
- Top with sliced almonds, omit for AIP.
- Bake for 30 minutes until the top is golden brown, then tent with foil and bake for another 30-35 minutes until a toothpick or knife comes out clean.
- Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack before topping with coconut cream and serving your people!
- Open the refrigerated coconut milk, being careful to keep it level. Scoop out all the hard cream that has come to the surface, until you hit the liquid. Leave the liquid in the can, do not add.
- Put the coconut cream in a large bowl or the bowl of a stand mixer. Using a mixer or handheld mixer on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks.
- Stir in the honey and frost cake. Best stored in refrigerator, then let it come to room temperature before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days
- I recommend Meyer lemons if you can find them
- I recommend using a food processor to blend the batter nice and smooth, like an eggy consistency
- Try letting the cake sit for a bit before eating – the texture improves a bit and the middle should firm up