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Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Lemon Rosemary Cake

Gluten Free Vegan Serves 12

  • 1 ½ Cups Coconut Flour
  • ¾ tsp Sea Salt
  • 1 Cup Almond Flour
  • ¼ tsp Baking Soda
  • 1 ¼ tsp Baking Powder
  • 10 Tbsp Vegan Butter
  • 1 ¾ Cup Coconut Sugar (divided)
  • 3 Tbsp Coconut Oil
  • 1 Cup Coconut Milk Full Fat
  • 2 tsp Pure Vanilla
  • 1 Tbsp Fresh Rosemary Minced
  • ½ Cup Applesauce
  • 1 Tbsp Lemon Zest
  • 6 Tbsp Aquafaba (juice from chickpea can)
  • 1 Cup Vanilla Cashew Yogurt

Frosting:

  • 8 ounces Vegan Cream Cheese
  • ½ Cup Vegan Butter
  • 1 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 tsp Pure Vanilla
  • 2 ½ Cups Powdered Coconut Sugar

Directions:

Preheat the oven to 350 degrees F. Pretreat two 8-9 inch round cake pans with nonstick option of choice. In a large bowl whisk together flour, baking soda, baking powder, salt, and 1 ½ cups of coconut sugar. Using another bowl combine melted butter, milk, melted oil, vanilla, zest, rosemary, applesauce, and yogurt. For meringue: beat aquafaba at a medium speed with mixer until foamy. While mixing slowly add in remaining ¼ cup coconut sugar. Beat on high until stiff peaks form (for added stability you can add ¼ tsp tapia starch) and set aside. Add wet ingredients (yogurt mixture) into dry ingredients slowly while mixing. Make sure to scrape the sides and ensure that the batter is well combined. 

Using a rubber spatula, gently fold in ½ of the meringue until just incorporated. Then fold in the remaining meringue into batter. It’s important not to over work the batter. You want it to be light and fluffy. Divide the batter evenly into the two cake pans. Bake for 20-25 minutes, rotating halfway through. The cake will begin to pull away, the center will no longer jiggle in the center when it’s finished. Allow cakes to cool for 5 minutes before transferring to a wire rack to cool completely. 

For Frosting:

Combine all ingredients into a bowl and mix well making sure to scrape the sides of any splatter. It’s best to start at a low setting and work your way up. Continue until combined and creamy. I like to bake lemon slices with the rind on in the oven to top the cake with. You could also candie them if you would like. It is really good with a lemon curd filling or even a chia jam filling in between the two cakes.

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