Lemon Curd Cake

By July 19, 2012 December 8th, 2018 Cake, coconut oil, dairy free, desserts, gluten free, sweet, vegetarian

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If you want to get started like Mary, Teri and Rebecca, click HERE to get you on the right path!  You deserve it!

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Coconut Vinegar

What is coconut vinegar you may ask when you see this recipe. Well, Coconut vinegar exceeds all other vinegars in amino acids, vitamins and mineral content. Don’t worry, it doesn’t taste like coconut! Here are some reasons why I love it!~1. It is also a FOS (a prebiotic that promotes digestive health).

2. The sap used to make coconut vinegar comes from coconut trees grown in volcanic soil rich with minerals. No need to worry about your potassium if you don’t eat potatoes or bananas (because they are too high in sugar/starch), coconut vinegar has 192mg per tablespoon!!! The sap also contains large amounts of phosphorus, potassium, iron, magnesium, sulfur, boron, zinc, manganese and copper.

3. Coconut sap has all 9 essential amino acids, which are the building blocks of protein. It also contains 8 nonessential amino acids. Proteins are part of every living cell in your body, it forms hemoglobin, which carries oxygen and antibodies, which boosts the immune system. Amino acids also repair tissue, serve as neurotransmitters, transmits messages within the brain, and some detoxify your body and boost metabolic functions.

4. It is low on the glycemic index, coming in at only 35 on the scale.

This natural vinegar is a great replacement for your recipes that call for other vinegars (especially if you should be avoiding vinegar if you have Candida…yeast overgrowth). I use it for Kai’s bone broth, soups, dips, salad dressings, marinades…you name it. Click HERE to find.

Lemon Curd Cake

Micah’s 4th birthday! We love you sweetie!

“HEALTHIFIED” CAKE
9 eggs, separated
1 tsp coconut vinegar OR apple cider vinegar
3/4 cup Swerve (or other natural sweetener) (I also added 1 tsp stevia glycerite… mixing sweeteners give it a great flavor)
1 tsp baking soda
3/4 cup melted coconut oil (or butter)
1/2 tsp Celtic sea salt
3 TBS lemon juice
3 TBS vanilla (or other extract like lemon or orange)
3 cups blanched almond flour

Preheat oven to 325 degrees F. Prepare two 8-inch spring-form pans with a piece of parchment paper to secure in the bottom of the pan with the ring (by doing this instead of greasing the pan will allow the cake to release easy and it will also allow the cake to rise more).

Separate the eggs. In a stand mixer or very large mixing bowl, whip the whites with the vinegar until soft peaks form. Set aside.

In a medium sized bowl, mix the yolks, natural sweetener, baking soda, oil, extract and salt. Add the lemon juice to the egg yolk mixture and combine until smooth. Fold the yolk mixture into the whipped egg whites. Then add the almond flour to the batter and combine until smooth.

Divide the batter evenly and place into the spring form pans. Bake for 20 to 25 minutes, or until the center is not soft and a toothpick inserted in the center comes out clean. Remove from oven and invert the cake (this will retain it’s height) and then once it’s cool run a knife along the sides to remove it from the pan. Don’t forget to remove the parchment paper from the bottom of the cake! Frost with desired frosting. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Cake = 369 calories, 19g fat, 6g protein, 42g carbs, 0.9g fiber (41.1 effective carbs)
“Healthified” Cake = 346 calories, 30g fat, 10.2g protein, 6.7g carbs, 3g fiber (3.7 effective carbs)

LEMON CURD FILLING
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 cup lemon juice
4 large eggs
1 TBS finely grated lemon peel
8 TBS butter or coconut oil

(Note: I doubled the batch… I like a lot of filling!) Combine natural sweetener, lemon juice, 4 eggs and lemon peel in heavy medium saucepan and whisk to blend; add butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled completely, about 15 minutes. Can be made 1 day ahead. Use to fill each layer of cake with.

“HEALTHIFIED” BROWN BUTTER FROSTING
1.5 cups butter
1.5 cups confectioners Swerve 
1.5 (8 oz) packaged cream cheese (or mascarpone cheese)
2 TBS unsweetened almond milk
1/2 tsp vanilla (or other extract like lemon or orange)
Natural Food Coloring

Melt butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (4 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely. Combine browned butter, confectioners Swerve, cream cheese, almond milk and extract in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Add natural food coloring if desired. Frost cooled cake.

“HEALTHIFIED” DAIRY-FREE FROSTING
2 cups coconut oil, softened (not melted)
1 3/4 to 2 cups confectioners Swerve (or other natural sweetener)
1 tsp stevia glycerite
2 TBS vanilla (or other extract like lemon or orange)
1/4 tsp Celtic sea salt
3-5 TBS unsweetened almond milk
Natural Food Coloring

Beat coconut oil for a few minutes with a mixer with the paddle attachment on medium speed. Add confectioners 1 3/4 cup confectioners Swerve and stevia glycerite and mix on the lowest speed (so the natural sweetener doesn’t blow all over your kitchen!) until the natural sweetener has been incorporated with the oil. Increase mixer speed to medium and add extract, salt, and 3 tablespoons of the almond milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add more confectioners Swerve. If your frosting needs to be thinned out, add remaining almond milk 1 tablespoons at a time. Add natural food coloring if desired. Frost cooled cake. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Frosting = 503 calories, 32g fat, 0.3g protein, 55.2g carbs, 0g fiber (55.2 effective carbs)
“Healthified” Frosting = 270 calories, 30g fat, 0.3g protein, 0.3g carbs, 0g fiber (0.3 effective carbs)

NOTE: To make the tall cake pictured, I doubled everything and stacked it. 🙂

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

37 Comments

  • Angie says:

    It looks amazing. I wish I had a Rebecca in my life to decorate my cakes. LOL! Since we are barely transitioning to healthy eating not all my family is willing to have a healthified Birthday Party. I wish I could for next Saturday. We are celebrating my baby girls 1st Birthday. Are you having a party with friends and family or just your family? How do you have healthified parties?

  • reikime says:

    Just make what you want and let others bring their carb food for themselves if they just HAVE to have it. The trick is to let them know what you will have and give them that option -WITHOUT JUDGEMENT! or making any big deal what they are eating.

    If they taste something of yours and find they actually like it, bet they won’t bring food next time. Worked for me.

    • That is a good way to do it. Sometimes I don’t even tell them when I know they will like it (like my Sub Buns or my shamrock shake with avocado). Then I like telling them what’s in it after they say, “this is really good, what’s in it?”. 🙂

  • France says:

    Maria, how would that frosting hold in hot weather, and how would you make it in hot weather? I guess we could refrigerate the oil to make it a bit harder before whipping but I’m afraid it would melt? Thoughts? Experience?

  • Anonymous says:

    How does this cake taste?

  • Jenn says:

    I have this cake cooling on the counter for my husband’s birthday. This was easy to make and it came out of the pan easier than any boxed cake or from scratch cake I have ever made in my ‘past life’! Did you chill the cakes or freeze them before cutting them into the thin layers?

  • Nicole says:

    I’m not an experienced baker…what do you mean by “invert the cake”?

  • Roye says:

    Your cake looks amazing and kudos to Rebecca for the decoration and the amazing friendship.

    I havent’ tried it yet and won’t be making eight layers! :-O, but I can’t wait. And ummm did I hear you say “Sub Buns” !! Where, where??

    Thanks for all of your recipes and encouragement. I’ve been on the WB diet for 7 months now and it’s people like you that have helped me stay on it.

    Roye

  • Lisa says:

    This looks amazing!! I was just wondering about Stevia…I have heard if you are trying to conceive that it can actually act as birth control. Is there any truth to this?? If so, what is best to use instead of sugar?? We have been trying to conceive for 5 years and I have PCOS. I am working with a wonderful doc using NaproTechnology. I am trying to lose 20 pounds and am just trying to eat as clean as possible. I do have a sweet tooth though so a sugar substitute would be nice 🙂

  • Nemours says:

    Your cake sounds wonderful – I need to win your giveaway mixer so I can make it! Thanks for all your hard work.

  • Tatti says:

    Can you make this recipe to cupcakes too?

  • Katy says:

    Whoa! I should have been expecting the chemical reaction when I added the lemon juice!

    • Katy says:

      But it turned out amazing. So moist and flour cake like. I didn’t think it was possible to make an almond flour cake this good.

  • Ashley says:

    Maria, I have recently switched to eating the Maria Way (and am loving it, btw!), and have been following your suggestions for baby foods for my breastfed 9 month old. We had a rough time with solids previously and I ate a very restricted diet due to her sensitive belly (and mine). She’s doing much better now, but I am unable to eat anything with almonds due to my daughter breaking out in an eczema like rash. I plan on using only keto friendly recipes for her upcoming first birthday party, but I am struggling with a smash cake/treat idea for her. I don’t want her to be left out while everyone else enjoys cupcakes. Do you think this could be made using coconut flour? If so, I assume that I need to bump up the egg content quite a bit..

  • Ashley says:

    Another quick question, what about chestnut flour? Have you ever used it? Thoughts?

  • CW says:

    What does this cake taste like? I’m searching for a strong flavored vanilla/butter cake. Also, would scraping a vanilla bean into the batter throw off the end result?

  • Jacquie says:

    I made this cake yesterday for my mom and the taste of baking soda was super strong. I know I followed the recipe to the letter. Is 3 tsp of baking soda really necessary?

  • Teresa says:

    Hi Maria,
    I have a question about the lemon curd. What is the nutritional info? Calories, Fat, Protein, Carbs. I can’t seem to find it? Thank You!