Wednesday night I went over to Mia’s for the most incredible, delicious plant-based dinner. The food was out of this world, and the company, perfection. Lily from Clean Food Dirty City and Jenna from LINNÉ Botanicals were there, plus the whole team from Atelier Doré, as well as some of my favorite people from Goop, Whole Foods, and Snowe home.
At the end of the night, after we ate all the vegetables we could eat, Mia served a grain-free lemon cake that was what dreams are made of. I called her up the next day to get the recipe, because it was quite possibly the best grain-free dessert I’ve ever had. Now all of you can make it too. Plus, I think it would be the most perfect Mother’s Day cake. No sugar crash or gluten bloat, but all the moistness and sweetness you could ever want.
Grain Free Lemon Cake with Macadamia Nut Frosting
“Some occasions call for cake, and I firmly believe that indulgences should be a part of a healthy diet. This lemon cake is grain-free and made with coconut sugar to minimize blood sugar spikes without compromising the happy glow of eating a full slice!” – Mia
- 2 ½ cup paleo flour (like Bob’s Redmill)
- 2 ½ tsp baking powder
- 1 tsp salt
- 4 eggs
- 2 tbsp lemon zest
- ½ cup lemon juice (about two lemons)
- 1 ½ cup coconut sugar
- 1 ½ cup full fat coconut milk*
- ½ cup coconut oil
* Canned coconut milk works great! Just make sure to buy BPA free cans.
- ½ cup macadamia nuts (soaked in water for 5+ hours or overnight)
- ½ cup cashew nuts (soaked in water for 5+ hours or overnight)
- ¼ cup almond milk
- 2 tbsp honey or maple syrup
- 2 tbsp coconut oil
- 1 tbsp fresh lemon juice
- ½ tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp salt
- 1 ½ cups toasted coconut flakes (for garnish)
Preheat oven to 350. Grease a 9” round cake pan with coconut oil and set aside.
Add eggs to stand up mixer with the paddle attachment and beat on medium speed. Add coconut sugar and continue to mix for a few minutes, or until fully combined. Next, slowly start to add paleo flour, baking powder and salt, followed by lemon zest and juice, and continue mixing. If you do not have a stand up mixer, you can do this by hand.
Meanwhile, heat coconut milk and oil in a sauce pan over a low heat. Whisk until combined, then slowly add to cake batter. Make sure the mixture is not boiling and that it is added slowly, so it does not scramble the eggs in the batter.
Pour batter into cake pan and bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean. A good way to test doneness is to give it a little shake in the oven. When it’s done, it will be pretty firm. Once the cake is done, take out of the oven and cool completely. The cake should come right out of the pan. Put a plate on top and flip upside down to remove.
To make the frosting, add all ingredients (except coconut flakes) to a food processor or blender and blend until smooth.
When ready to serve, frost cake and cover with toasted coconut flakes.
Special thanks to Mia!
Photo by Diana Davis