With mothers day coming up and the fact that it is officially (and finally) Spring, it seemed about time that we started uploading some fresher recipes to the blog! I’m a big fan of lemon in desserts so this sort of cake is my dream – I’ve just layered the sponge and frosting and topped it off with some berries but I think it would even more delicious with a layer of berries or chia jam in there too. If you haven’t got your present yet or if you are treating your mum to cake and gifts, then this is definitely a winner!
- 350g Ground Almonds
- 150g Buckwheat flour
- 210ml maple syrup
- 100g coconut sugar
- 65g coconut oil
- 6 flax eggs (6 tablespoons flax + 18tablespoons water)
- 3 teaspoons vanilla powder
- 250ml almond milk
- 200g cashew nuts (soaked for 4-6 hours)
- 100g coconut flesh (or more cashews)
- 1 tablespoons coconut oil
- 9 tablespoons maple syrup
- 1 teaspoon vanilla powder
- zest 1 1/2 lemons
- juice of 2 ½ - 3 lemons
- Berries and flowers to decorate
Preheat the oven to 180 degrees and grease and line three cake tins with greaseproof paper.
Next, add the coconut sugar and coconut oil to a food processor and blend until combined.
Add in the other ingredients and blend until smooth.
Spoon between the tins, ensuring that they are equally full and then place into the oven to bake for 25 – 30 minutes until golden and only slightly soft to the touch.
Whilst they are baking, drain and rinse the cashews and add to a food processor along with the other ingredients. Blend until smooth and creamy (roughly 4 minutes)
Once the cakes are done, leave to cool completely and then layer with the frosting and berries.
Decorate the top with more berries and flowers and you are ready to serve.