Paleo Lemon Blueberry Layer Cake (AIP)
 
 
Created by:
Serves: 8-10
Ingredients
For the Lemon Cake:
  • 1.5 cups arrowroot starch
  • 1 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1-14 ounce can full-fat coconut milk
  • ½ cup coconut oil, melted
  • ½ cup applesauce
  • ⅓ cup raw honey
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 cup fresh blueberries (dusted in 1 tablespoon arrowroot)
For the Blueberry Filling:
  • 1-10 ounce package frozen blueberries
  • ½ can full-fat coconut milk
  • 2 tablespoons raw honey
  • 2 tablespoons arrowroot starch
  • 1 tablespoon lemon juice
For the Lemon Topping:
  • ½ cup fresh lemon juice (about 3 large lemons)
  • 2 tablespoons lemon zest
  • ½ can full-fat coconut milk
  • 3 tablespoons raw honey
  • 2 tablespoons arrowroot starch
For the Frosting:
  • 2 cans full-fat coconut cream
  • 3 tablespoons maple syrup
Instructions
  1. Preheat oven to 350 degrees. Grease two 9'' inch round cake pans and line the bottom of each with a circle of parchment. Grease parchment paper, as well.
  2. Mix dry ingredients for cake in a large bowl. In a smaller bowl, mix wet ingredients, reserving the lemon juice, lemon zest, and fresh blueberries. Combine wet ingredients into dry ingredients, then add lemon juice, zest, and blueberries dusted in arrowroot starch. Stir gently, then divide batter between cake pans.
  3. Bake cake layers for 20-25 minutes, or until a toothpick comes out clean. Let cool in pans for 10-15 minutes, then carefully flip out layers onto cooling racks. Cool completely.
  4. Meanwhile, make blueberry filling by combining blueberries, coconut milk, and honey in a small saucepan on medium/low heat. Whisk in arrowroot starch and cook for 10-15 minutes, stirring frequently and slightly breaking up the berries. Mixture should thicken and deepen in color. Stir in lemon juice last and turn off heat. Transfer to a covered container and refrigerate until completely cooled.
  5. Make lemon topping by whisking together the lemon juice, zest, coconut milk, honey, and arrowroot starch in a small saucepan over medium/low heat. Cook for 10-15 minutes, or until thickened and deeper in color. Cover and refrigerate until completely cooled.
  6. For the frosting, whip the two cans of coconut cream in a stand mixer. (Don't use the coconut water that may be at the bottom of the can.) Add in the maple syrup and whip again until you have a creamy frosting. Refrigerate until ready to use.
  7. To assemble: Place one cake layer down on a serving plate. Spread blueberry filling over entire layer. Top with second cake layer. Frost the outside of the cake with the coconut cream frosting, piling it high on the top edges, but leaving the center bare. Fill in the center top portion of cake with the lemon topping. Decorate with fresh blueberries. Refrigerate cake until ready to serve.
Notes
~You can make this cake several days in advance of when you plan to serve it. I recommend making the components ahead of time and then assembling the cake the day before or the morning of when you serve it. It sets up well in the fridge. Leftovers also keep great refrigerated in a covered container. They should last for about a week.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-lemon-blueberry-layer-cake/