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If you have been following along with my website for a while, you probably have caught on that my mom, or Memere as my boys call her, is the genius allergy-friendly baker in our family. A few years ago, when Grayson really wanted to try pumpkin pie, she came up with a delicious recipe for Pumpkin Ca-Pie, named because it’s really half cake and half pie! We now serve it on every holiday!
After creating something special for Grayson, she really wanted to make something just for Owen. One of Owen’s favorite things is lemonade, so she got busy in the kitchen creating the perfect Lemonade Cake for him. Y’all, it’s SO delicious and will be perfect for your spring or summer entertaining. And, of course, it’s Top 9 Allergen Free!
Here’s how you make it!
INGREDIENTS:
Dry ingredients
3 cups gluten-free flour (we use Hungry Harry’s All-Purpose Flour Blend)
1 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
Liquid ingredients
½ cup fresh lemon juice (about 4 lemons)
Zest of 4 lemons (maybe more; taste test!)
¼ cup canola oil
½ cup applesauce
1 tablespoon lemon extract (maybe more; taste test!)
1 cup oat milk
Icing ingredients
2 7-ounce containers of Violife coconut cream cheese
4 cups of powdered sugar
1 lemon + zest
Glaze ingredients
½ -1 7-ounce containers of Violife coconut cream cheese
1 cup of powdered sugar
At least 1 lemon + zest
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all dry ingredients together.
Make a “well” in the dry mixture.
In a separate bowl, mix together all liquid ingredients and then put them into the well.
Mix dry and liquid ingredients together with a whisk or mixer.
Cake Options: Spray either a Bundt pan, two 9-inch cake pans, a 9-inch springform pan, or three 8-inch cake pans with safe cooking spray.
Pour batter into your pan(s). Try to get even layers for even cooking!
Bake in a Bundt pan or springform pan for 45 minutes, two layers for about 35 minutes, or three layers for about 25 minutes. The cake will pull away from the sides when it’s done.
Icing Option: Beat two 7-ounce containers of Violife coconut cream cheese (or whatever cream cheese replacement is safe for your family!) with four cups of powdered sugar. Add zest from another lemon. This is a good option for the layer cakes, but it’s still pretty thin, so be prepared!
Glaze Option: Beat ½ to 1 7-ounce container of Violife coconut cream cheese with a cup of powdered sugar and add lemon juice until it is as thin as a glaze. This one is more tart and works great on the Bundt cake!
Garnish with zest. Enjoy!
Check out the pictures below for an illustration of how to make this cake. I couldn’t help myself and had so much fun taking photos of these two baking together. Thank you, Memere, for this special recipe!
