Moist, dairy free lemon blueberry cake made with healthier ingredients and topped with my favorite lemon coconut cream icing.
For the cake:
- 2 cups white whole wheat flour
- 1 cup white flour
- 2 tsp. baking powder
- 1+1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups coconut sugar
- 1 cup melted ghee (or butter if not dairy free)
- 2 cups full fat coconut milk, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 lemons, juice and zest
- 2 cups blueberry
For the icing:
- 2 (16oz.) cans full fat coconut milk, chilled overnight
- 2/3 cup powdered sugar
- 2 lemons, zest only
- 1 tsp. vanilla extract
- Before making this recipe, make sure you have 2 cans of chilled coconut milk. They should be chilled overnight, or for at least 8 hours.
- Preheat the oven to 375 degrees. Grease and flour two 9 inch cake pans.
- Combine the dry ingredients, both flours, baking powder, baking soda, and salt into a bowl. Whisk together and remove one tablespoon of the dry mixture and add it to a bowl with the blueberries. Toss the blueberries in the flour, this prevents them from sinking during baking.
- In a separate bowl or the bowl of a standing mixer, add the coconut sugar, ghee, coconut milk, eggs, vanilla extract, lemon juice and lemon zest. Beat well with a standing or hand mixer.
- Gradually, add the dry ingredients to the wet, scraping the sides after each addition. When the mixture is just incorporated, stop mixing and fold in the blueberries.
- Pour into the cake pans evenly and place in the oven for 28-32 minutes.
- When a toothpick or cake tester comes out clean and the cake bounces back when you lightly press on it, it is done. Remove from the oven, cool in the pan for 5 minutes, and turn out onto wire cooling racks.
- When the cakes have cooled completely, make the icing.
- Open the coconut milk from the bottom end and pour out the clear liquid. Save the thick cream and pour it into a bowl or the bowl of a standing mixer.
- Whip the coconut cream with the powdered sugar, lemon zest, and vanilla until thick and creamy.
- Place the first layer on a plate or cake stand, bottom side up. Make about a half inch layer of icing and lay the next layer on top, bottom side up again.
- To make a naked cake, place most of the remaining icing on the top of the cake. Spread out and begin to push icing down around the sides of the cake, evenly scraping so that you can see some of the actual cake through the icing. Fill in bits when needed and even out again. This icing is very easy to work with. Top with lemon and blueberries if desired.
- When finished, serve immediately or store in the fridge to keep the coconut icing set. Take out of the fride 10-15 minutes before serving.
For the coconut milk, the Natures Promise Organic variety from Giant Food Stores works well for me. When cold, the cream is not totally hard and it acts much like heavy cream.