Coconut, Lemon & Almond Layer Cake

inspired by Sweet Laurel Bakery

Once you taste this delicious layer cake, you may be surprised to learn that it is grain and dairy free.

I love the celebratory nature of a layer cake. From parties to quiet indulgence in a well deserved treat, cake is a joyful food. With that said, there are many people who can’t enjoy a traditional gluten, dairy, and sugar filled cake, which is why I was delighted to come across “Sweet Laurel” by Laurel Gallucci and Claire Thomas, which is filled with grain free dessert recipes.

This cake is inspired by a number of “Sweet Laurel” recipes, and recipes for grain free cakes found elsewhere. It has a lemon and coconut flavour, and is fairly filling from the high fibre and protein content found in the coconut and almond flours. Coconut whipped cream has the same texture as dairy based whipped cream, and pairs deliciously well with the jam layer.

—Chelsea 

Serves 4–6

Directions for Cake

1. Preheat oven to 350 F (180 C), and line the bottom of two 6” cake pans with parchment. Grease the sides of the pan with coconut oil.
2. If making your own almond meal, place almonds in a food processor, and process until it is the consistency of fine sand.
3. Mix almond meal, coconut flour, baking soda, and sea salt in a large bowl.
4. Mix coconut oil, eggs, vanilla extract, maple syrup, lemon zest, and nut milk in another bowl.
5. Add the liquid ingredients to the dry, and mix until smooth.
6. Pour batter into cake pans evenly, and bake for about 25 minutes, or until cooked through.
7. Remove from oven, and take the cakes out of the cake pans. Place the cakes on a cooling rack, and let cool completely.

Directions for Whipped Cream

1. Put can of coconut milk in the fridge for at least 8 hours.
2. When ready to make the icing, scoop out the solidified coconut milk from the can into a bowl and add the vanilla extract, and beat with electric mixer until the consistency of whipped cream. 

Directions for Putting the Cake Together

1. Once the cakes are fully cooled, cut each cake in half, so that you have four round cakes.
2. Place one cake on the serving dish, with the cut side facing upwards. Spread a layer of your favourite jam over the top of the cake. We particularly love the Meyer Lemon & Lavender Marmalade from Salt Spring Kitchen Co.
3. Spread a layer of coconut whipped cream over top the jam, and then place a cake, cut side facing down on top of that. Repeat this process until the layer cake is complete.
4. We like to add twists of lemon rind, and lavender blossoms to decorate the top, but feel free to make it look however you like! 

Further ideas and modifications

• Instead of coconut whipped cream, you could use dairy based whipped cream, or any kind of icing that you enjoy.

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