Friday, December 9, 2011

Healthy Lemon Berry Cake

This is one of the healthiest cakes you will ever eat.  It  has zero grains, zero refined sugar, and is packed with nutrients.  I used coconut flour and coconut oil which has numerous health benefits.  If you are still one of those people that think coconut oil is bad for you because it has too much saturated fat, shame on you.  Do some research and look here and here.  Instead of your typical refined white sugar, I used 100% organic maple syrup which has been found to have as many as 20 antioxidants!  I added some antioxidant rich berries and a simple whipped cream topping for added richness.  You can't go wrong eating a slice of this cake for dessert!  Enjoy!

Guilt-free dessert!  You'll love every bite!

1/2c coconut flour
6 large eggs, preferably omega-3 enriched
1/2c organic virgin coconut oil, melted
1/2c pure maple syrup
1tbs vanilla extract
zest of 1/2 lemon
juice of 1/2 lemon
1/4tsp sea salt
1/2tsp baking soda
1c frozen mixed berries (mine had blueberries, raspberries and blackberries)
1c heavy whipping cream
3tbs pure maple syrup
1/2tsp vanilla extract

1. Preheat your oven to 350F.  In a large bowl, mix coconut flour, eggs, melted coconut oil, 1/2c maple syrup, vanilla, salt, baking soda, lemon zest and lemon juice.  Let stand a minute or two (it will thicken).  Stir in 2/3c frozen berries.
2. Pour into a 9" springform pan lined with parchment or nonstick foil.  Bake in the oven for 20-30 minuets (when a toothpick inserted into the center comes out clean).  Remove and let cool completely.
3. Make your berry topping by putting 1/3c frozen berries, 1tbs water and 1tbs maple syrup in a food processor.  Process until mostly smooth.
4. To make your maple whipped cream, beat heavy whipping cream with 2tbs maple syrup and 1/2tsp vanilla extract until fluffy and stiff (comes out best with a chilled bowl and chilled beaters but not required).
5. Serve a slice of cake with cold berry topping and a big spoonful of whipped cream.  Enjoy!

Nutritional Information (serves 8):
Serving: 1/8 of the cake with 1tbs berry sauce and 2tbs whipped topping
Calories: 228
Fat: 19g
Carb: 19g
Fiber: 4g
Protein: 6g
Sodium: ~125mg


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