Lemon Poppyseed & Lavender Cake with Blueberry Icing
December 19, 2018 at 12:25 PM
Makes 6 large or 12 mini cakes
- 100g ground almonds
- 110g macaron desiccated coconut (that is the finest ground coconut you can find)
- 6 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- Zest and juice of 2 very large lemons (or 3 small ones)
- 2 tablespoons poppy seeds
- 10g coconut flour
- 10g ground flaxseeds
- 2 teaspoons vanilla extract
- ⅔ teaspoon ground turmeric
- 1-5 drops Lavender Essential Oils
- In a food processor, blend the ground almonds, coconut, coconut flour & flaxseed until the mixture resembles fine, flour. This step helps break down the coconut a little bit for a better-textured cake.
- Add in the wet ingredients (except the lavender oil) and lemon zest and pulse until well combined, you may need to stop and scrap down the sides a bit.
- Finally, add in the poppy seeds and lavender oil (to taste, start with one drop and add from there- a word of warning the dropper bottles to release drops very quickly! It is easy to overdue it, so be cautious) and lightly pulse to combine. Press your dough into your molds. I used a miniature silicone cupcake mold and made 12 mini cakes, you can use anything you like- but silicone would be best to make sure you can get it out!
- 95g agave syrup
- 90g cashews, soaked for 4 hours, rinsed and drained
- 105g coconut oil, melted
- Juice of ½ lemon
- 100g coconut milk
- 2 tablespoons
- freeze-dried blueberries (or use fresh and cut the coconut cream in half)
- In a high-speed blender, combine everything and blend until super smooth and creamy.
- Place in a bowl in the fridge to firm up to a texture that you can pipe with, or simply pour as a second layer over the prepared cakes.
- Once you’ve decorated your cakes, place in the fridge to fully set for 2 hours and enjoy!
Will keep for 3-4 days in the fridge, 1 month in the freezer.
Check out Thrive Wholesome Treats website here.