Strawberry Lemonade Cake

I have been so busy lately. When spring rolls in, things really start to get busy around the farm. I’m thankful for people like my friend Stacey, from Beauty and the Foodie, who generously offers to write up a incredible recipe to share with my readers! Stacey has so many delicious recipes on her website. Make sure you go like her on Facebook and check out her website loaded with Paleo recipes! Please welcome Stacey! 

Hi there, I’m Stacey, and I blog at Beauty and the Foodie where I create Paleo, primal, low carb recipes and natural DIY beauty and health remedies. I love The Paleo Mama blog, and was thrilled and excited to guest post for her. Not only is her blog amazing and informative, she is also one of the sweetest, kindest, and most genuine individuals you could ever meet.

I love strawberry lemonade and decided that it should become a cake, a Paleo cake that is. I started with a grain free lemon cake, then topped it with a strawberry lemon fruit glaze. I also added some chia seeds for extra nutrients, and the seeds are optional if you have chia seed issues. This recipe is also nut free, although some viewers have said that coconut is a nut. I believe coconut is a tropical fruit, but realize that having the word nut in it can be confusing. So, I will say it is nut free, unless you’re allergic to coconuts. I would love to hear your thoughts on this debate: Coconut, is a nut, or a fruit, or something else?

Strawberry Lemonade Cake

Strawberry Topping Ingredients:

• 1 ¼ cup strawberries, hulled and sliced (can use frozen defrosted ones)
• 1/3 cup coconut sugar
• 1 tbsp coconut flour
• 2 tbsp lemon juice
• 1 tsp lemon zest, I used this micro plane
• ½ tsp chia seeds + 1 tbsp water *optional

Lemon Cake Ingredients:

• ½ cup coconut flour, sifted
• 3 eggs, beaten
• 6 tbsp unsweetened coconut milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 ½ tbsp coconut oil, melted or ghee, melted
• 1/3 cup honey
• 1 tsp organic GF lemon extract
• 1/2 tsp baking soda + 2 tsp apple cider vinegar, mixed in separate pinch bowl

Kitchen Tools:

• 2 large mixing bowls
• 1 small bowl
• 1 8×8 baking pan or 9” cake pan
• 1 pinch bowl
• 1 lemon squeezer hand held
• 1 micro plane zester 

Directions:

1. Preheat Oven to 375 F, and grease or oil an 8×8 pan or 9” cake pan.
2. If using chia seeds, mix chia seeds with water in small bowl, then put in fridge for 5 minutes to gel.
3. In a large mixing bowl combine all the strawberry topping ingredients. Add optional chia seed mixture. Mix together and set aside for 15 minutes (will be brown and goopy but will melt and bake into cake).
4. In a second, large mixing bowl combine all the lemon cake ingredients. Mix together well, breaking up any coconut flour clumps.
5. Spoon lemon cake batter into prepared pan. Spread cake batter around evenly in pan.
6. Spoon the strawberry topping evenly over the top of cake batter by spooning small spoonful’s of strawberry mixture at a time.
7. Bake at 400 for 30 to 35 minutes, or until center is done.
8. Remove from oven, cool, and serve. Store uneaten portions in the fridge.