Monday, April 13, 2015

Mini Coconut Flour Lemon Cakes
















Nothing says Springtime like sweet, lemon-flavored desserts! Something about that amazing combination of sweet and zesty flavors seems to get me in the mood for fresh flowers, green grass, and bright sunny days.

While I may not be able to explain my Springtime connection with lemon treats, I can provide a delicious, decadent recipe that you'll love any time of the year. Made with our organic Coconut Flour and completely gluten-free, these mini cakes are sure to satisfy any Springtime craving you're feeling. Grab your apron, it's time for Mini Coconut Flour Lemon Cakes!

Ingredients:
Pinch of Salt
1/2 cup Sugar
1/4 tsp Baking Soda
5 Eggs, divided
1 tsp Vanilla
1 tsp Butter extract
1/2 cup Coconut Oil

Lemon Cream Cheese Frosting:
8 oz Cream Cheese, softened
1/4 cup Butter, softened
2 Tbsp Lemon Juice
2 tsp Lemon Zest
1 tsp Vanilla

Yields: 3 two layer mini cakes

Directions:
Preheat oven to 350 degrees.

dry-ingredients











In a large bowl, whisk together coconut flour, salt, sugar, and baking soda.

Egg-mixture











In a medium bowl, combine 3 whole eggs and 2 egg yolks (separate 2 egg whites and place aside in a bowl), vanilla, butter extract, and coconut oil, and mix until fully combined.

dough











Add wet ingredients to dry ingredients and mix until a thick batter forms.

egg-whites











Beat egg whites into soft peaks and then add to batter. Mix until batter is smooth.

batter-in-pan











Pour batter into your USA Pan Round Cake Pan, then place in oven.

baked-cake











Bake at 350 degrees for 30 minutes. Remove and allow to cool in pan for 15 minutes.

punched-out-cakes











Remove cake from pan and, using a regular mason jar lid, punch out mini cakes.

cut-out-cakes











Place cakes on rack to cool.

lemon-frosting











Now, make your frosting. In a large bowl, combine cream cheese, butter, lemon juice, lemon zest, vanilla, and powdered sugar, and mix with an electric hand mixer until a smooth frosting forms.

frosted-cakes











Frost the top of each cake, then place cakes on top of each other to make individual, two-layered mini cakes. If you don't want two-layered cakes, just leave them frosted and serve. Pipe on any extra frosting as a topping for your two-layered cakes.

Mini-coconut-flour-lemon-cakes











These cakes bake up super moist and delicious, with the subtle hints of coconut flavor you'd expect and the creamy, dreamy tastes of lemon and cream cheese you absolutely love. Serve these up at any party or get together and watch in amazement as family and friends absolutely fall in love with these delicious mini-treats. And, because they're gluten-free, everyone in the family can enjoy them!

coconut-flour-mini-lemon-cakes











Spring is here again, so isn't it time for some Mini Coconut Flour Lemon Cakes?

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