This is a grain-free recipe for a CAKE! I decided to experiment a little with a couple of different recipes and create my very own version. I made this for my husband's birthday cake -- No, he isn't grain-free, but I am and our older son is gluten-free and dairy-free so I wanted something we could all eat. Please note that this cake is just as good "stand-alone" without the glaze - that is actually how my little 3 year old preferred it. It is super moist (just like my Grandma's was). I hope you enjoy it!
4 eggs separated (separate them cold and then allow to sit/get to room temperature)2 Tbsp lemon zest from 3 medium lemons
1/2 teaspoon vanilla extract
1 cup raw coconut sugar, divided 3/4 cup and 1/4 cup (maple sugar can be used, but cut amount in half)
1 1/2 cups fine ground almond flour OR blanched almond flour
1 teaspoon baking powder
1 teaspoon raw apple cider vinegar
1/8 teaspoon of salt
1/4 cup powdered coconut sugar:
--add 1/4 tablespoon of arrowroot powder to the sugar in a Vitamix or powerful blender. Cover tightly and blend until powdery and pale brown. Allow the container to sit for a few minutes to settle. DO NOT open too soon or you will have a house full-o-sugar! NOTE: feel free to double this recipe or even more - you can store this powdered sugar in an airtight container in your pantry for future use!
1 tablespoon fresh-squeezed lemon juice
Preheat the oven to 350°F
Line bottom of a 9-inch springform pan with parchment paper. Grease bottom and sides with butter or coconut oil.
In a bowl, using a wooden spoon or rubber spatula, beat together egg yolks, lemon zest, vanilla and 3/4 cup coconut sugar until well-blended.
In a large bowl, whisk almond flour and baking powder. Add egg yolk mixture to the flour mixture and beat until blended and smooth.
Using an electric mixer, beat the egg whites. When bubbles form, add salt and the apple cider vinegar. As egg whites increase in volume, add 1/4 cup remaining coconut sugar gradually. Turn off mixer when soft peaks form.
About a cup at a time, fold beaten egg whites into the almond batter mixture.
Gently scoop the finished batter into the springform pan and put into the oven on middle rack. Bake for 35 minutes and then remove cake from oven and allow to cool. If the cake hasn't separated from the side of pan, run a sharp knife around the edge of the pan. Release the springform pan sides. Move the cake on the parchment to a cake plate or platter.
For glaze: simply combine the powdered coconut sugar and lemon juice together using a wire whisk until smooth. Drizzle/pour over top of cake starting in the center (or however you'd like to!). Cut and serve!