I was craving Lemon + Creaminess + Cake (anyone else having flashbacks to the Lemon Creme Cake at Olive Garden??) so I knew I had to create a sweet and citrusy indulgent treat!
This Golden Lemon Creme Cake checks all my boxes for a satisfying citrus dessert and it’s crazy easy! The cake is soft, fluffy, naturally a bright yellow color, and has the perfect amount of lemon “zip.” The lemon cream cheese-esque frosting is probably my favorite part as it upgrades any cookie/cake/pastry from average to amazing! And don’t forget the chewy-crisp streusel for textural contrast 😉
I love this as a 6 inch layer cake for those dramatic, fun-to-eat layers, but it tastes just as great as mini cakes baked in a muffin pan, if you prefer individual servings.
So take advantage of citrus season and brighten up these winter days with an impressive homemade cake that’s simple, delicious and nutritious!
When you make it, post a shot on FB and IG and tag @thenakedfoodlife + #tnfl!
Golden Lemon Creme Cake (GF, Vegan)
1 cup gluten-free flour
2/3 cup almond flour
1/4 cup organic cane sugar
2 teaspoons baking powder
1/4 tsp sea salt
1/2 tsp baking soda
2 tablespoons melted coconut oil
3/4 cup room temperature mango, ginger or orange/lemon kombucha for golden color OR lemon sparkling water for a “white” cake
3 drops lemon vitality oil
1 lemon zest
1 tsp vanilla extract
Lemon Cream “Cheese”:
1 container Nancy’s vanilla oat milk yogurt (the only substitute I recommend is Forager Project vanilla yogurt)
1/4 c melted coconut butter
2 tsp maple syrup
2 drops lemon vitality oil
1-2 drops NuNaturals lemon stevia
3/4 c almond flour
1 tbsp maple syrup
Pinch sea salt
3 tbsp lemon turmeric (or plain) Lil Bucks
2 tbsp shredded coconut
Mix the dry ingredients together.
Mix the wet ingredients together in 2 cup liquid measuring cup or medium bowl.
Use a spatula to stir the wet into the dry until a batter forms, taking care not to overmix.
Pour batter into 2 parchment lined 6 inch pans (or oiled muffin pan) and bake at 350 degrees for 12-16 minutes for 2 – 6 inch cakes or 11-14 minutes for six mini cakes. Top of cakes will spring back when it’s cooked through.
Allow the cake to cool for an hour or two before removing from pans.
Mix the yogurt, stevia and maple syrup.
Heat the coconut butter and milk until smooth and melted then and the yogurt mixture and mix over very low heat to create a smooth frosting.
Refrigerate at least 4 hours or overnight.
Frost the cooled cakes and garnish with the streusel.
Store cake covered and refrigerated for up to 5 days.
Toss the ingredients in a bowl and transfer to a piece of parchment paper.
Bake at 300 degrees for 5-7 minutes.
Cool completely. Then break into small pieces for garnishing cake