Gluten-Free Lemon Curd Cake
Whatever you’re celebrating—birthdays, weddings, babies or just the fact that life deserves to be celebrated every day—have a slice of this gluten free cake!
Cookbook author Caroline Potter designed this gluten-free cake for her wedding. Even though she couldn’t eat grains or refined sugars, she still wanted to cut a cake with her new husband. Afterwards, everyone was asking for the recipe. "It brings me joy to watch my friends and family devour slice after slice, usually without knowing it’s grain-free and gluten-free," she says. Store leftovers in the refrigerator until eaten. This gluten-free recipe cannot be made successfully without eggs.
MAKES ONE 9-INCH LAYER, SLICED.
8 tablespoons butter or dairy-free alternative
5 large egg yolks
½ cup freshly squeezed lemon juice
¼ cup raw honey
Pinch sea salt
Coconut oil, for greasing pan
1 cup coconut flour, sifted
1 teaspoon baking soda
¼ teaspoon sea salt
8 large eggs
6 tablespoons butter or dairy-free butter alternative, melted
¾ cup plain whole-milk yogurt or plain coconut yogurt
¼ cup raw honey
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh lemon zest
2 teaspoons pure vanilla extract
Gluten-Free Cake Topping
8 ounces heavy whipping cream or whipped topping of choice
1 pound fresh berries of choice
1. To make Lemon Curd, melt butter over low heat in a medium saucepan or double boiler. In a separate bowl, whisk together egg yolks, lemon juice, honey and salt until smooth. Once butter has melted, pour in egg yolk mixture. Continue heating, stirring constantly, about 15 minutes or until curd begins to steam and thicken. (Be careful! Don’t let curd simmer or burn.) Transfer lemon curd to a clean bowl and let cool 20 minutes. Cover and refrigerate at least 4 hours.
2. Preheat oven to 350°F. Brush sides and bottom of a 9-inch round cake pan with coconut oil.
3. In a mixing bowl, sift together coconut flour, baking soda and sea salt.
4. In a separate bowl, blend together eggs, melted butter, yogurt, honey, lemon juice, zest and vanilla until smooth.
5. Add flour mixture to egg batter and blend until smooth. Scrape down sides and bottom of the bowl and beat on high about 20 seconds. (This will trap air, helping cake rise evenly.) Pour batter into prepared cake pan.
6. Place cake in preheated oven and bake 40 to 45 minutes or until a toothpick comes out clean.
7. Remove pan from oven and let cool on a wire rack 30 minutes. Carefully invert pan on rack to cool completely. Once cake is cool and lemon curd has set, carefully slice cake in half horizontally using a long, sharp knife.
8. To make whipped cream, whip heavy cream with beaters or a hand mixer until soft, foamy peaks begin to form. (Alternatively, use whipped topping of choice.)
9. To assemble cake, place half of cake onto a serving dish and spread a layer of lemon curd on top. Add half the whipped cream and spread out evenly. Next, add a few handfuls of fresh berries. Place the other half of the cake on top. Repeat process of layering and garnishing with berries. Slice and serve.
Each serving contains 273 calories, 21g total fat, 12g saturated fat, 0g trans fat, 220mg cholesterol, 140mg sodium, 21g carbohydrate, 5g fiber, 14g sugars, 7g protein, 8Est GL.
Recipe reprinted with permission from All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective (Page Street Publishing), by Caroline Potter (colorfuleats.com).