“Cake! Everybody loves cake! Cake has Layers” Donkey says as he frolics around a very annoyed Shrek. So I’m not going to say that Donkey got everything right about life, but he was right about this one. Everybody loves cake. It is the celebration dessert for birthdays, anniversaries, weddings, and everyday life. Just because you are eating an anti-inflammatory doesn’t mean that you have to skip the cake. When spring and summer roll around I love cakes loaded with sweet berries and zesty lemon. This Raspberry Meyer Lemon Paleo Cake is the perfect Paleo & AIP Cake recipe for any celebration, or just to treat yo’self. You deserve it!
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This Paleo & AIP cake recipe is sweet and lemony and perfect for the warm weather months just like my Berry Jam Cake or Lemon Strawberry Scones. The Raspberry Meyer Lemon Paleo Cake is packed with delicious raspberries and has tangy lemon juice and lemon zest. And the best part is that this cake is topped with a honey lemon frosting that is absolutely divine! I am all for a good fluffy cake, but can we just say that you really can’t beat the dense, rich flavor of pound cake? This Raspberry Meyer Lemon Paleo Cake is so delicious because it has a thick, moist pound cake feel to it. It is a pretty simple cake to make and will have your tastebuds SINGING! Plus this AIP cake is grain-free, dairy-free, egg-free, and naturally sweetened.
Tips and Tricks for Making this Paleo & AIP Cake Recipe
Should I use fresh or frozen berries for this Raspberry Meyer Lemon Paleo Cake?
I have baked this cake using both, so you can use either. But I have found that fresh berries tend to give the cake a better texture. Using frozen berries can release a lot of moisture and affect the texture. If you are using frozen berries, let them thaw for about 10 minutes and drain off any excess water from the berries.
Can I use other berries in this AIP cake recipe?
With this recipe you can definitely mix and match your berries. You can substitute blueberries, or blackberries. You can also use strawberries in this recipe, but make sure to cut them into smaller pieces to add to the cake.
Do I need to use lemon zest in this Raspberry Meyer Lemon Paleo Cake?
I love the flavor that lemon zest adds to this cake so I would encourage you not to skip this step. If you don’t have a zester using the small holes on a cheese grater can also work. I keep lemon zest in my freezer for when I need to use it. If you don’t have lemon zest available you can also use ½ teaspoon of lemon extract instead.
Is Baking Powder AIP?
Normal baking powder is not AIP compliant. I love to use Otto’s Naturals Baking Powder in this cake recipe since it is grain free. It works great for baking and you can grab a bag here!
Let's make this Raspberry Meyer Lemon Paleo Cake!
Preheat the oven to 350 degrees and grease and line an 8 inch pan for baking.
Next, take your lemon and zest it using a zester or cheese grater, until you get 1 teaspoon of lemon zest. Next, take the lemon and juice it until you get ¼ cup of juice and set aside.
In a large mixing bowl, start by adding in all the dry ingredients and the lemon zest. Mix the dry ingredients together until they are well incorporated. Next add in the coconut milk and mix into the flour. A crumbly dough will start to form.
Next add in the olive oil and mix until well incorporated. The mixture will be very crumbly. Measure and add in the honey to the mixture. At this point the mixture will start to resemble more of a thick batter. Mix until there are no clumps left.
Add in the lemon juice last and mix into the batter. The batter will be thick and it will start to rise slightly from the reaction of the lemon and the baking soda and grain-free baking powder.
Finally fold in the berries to the batter and add it to the 8 inch round cake pan.
Bake the cake at 350 degrees Fahrenheit for 25-30 minutes. The cake will be done when the center is solid to the touch and the cake has started to turn a golden brown color.
While the cake bakes, make the frosting for the cake. In a small mixing bowl, add the coconut butter and palm fruit shortening together. Mix until it is creamy. Add in the powdered maple sugar, honey, and lemon and mix until smooth.
Let the cake cool completely before adding the frosting, at least half an hour. It also helps if you stick the cake in the refrigerator or in the freezer to cool down faster.
Top the cake with the lemon frosting and berries and serve. Yields 6-8 servings. This cake is best served cold, store leftover in an airtight container in the refrigerator for up to a week.
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Meyer Lemon Raspberry Cake (AIP & Paleo)
Ingredients
Raspberry Lemon Cake
- ½ Cup Cassava flour
- ½ Cup Coconut flour
- ¼ Cup Tapioca flour
- 1 Teaspoon Baking Powder see notes
- ½ Teaspoon Baking soda
- 1 Teaspoon Lemon Zest see notes
- ½ Cup Coconut milk full fat
- ⅓ Cup Honey
- ¼ Cup Olive oil or Coconut
- ¼ Cup Lemon juice
- 1 Cup Fresh berries see notes
Honey Lemon Frosting
- 2 Tablespoons Coconut Butter
- 2 Tablespoons Palm Fruit Shortening
- 2 Tablespoons Powdered maple sugar see notes
- 2 Teaspoons Honey
- 1 Tablespoon Lemon juice
- Pinch of salt
Instructions
Raspberry Meyer Lemon Cake
- Preheat the oven to 350 degrees and grease and line an 8 inch pan for baking.
- Next, zest and juice your lemon and set the lemon juice aside.
- In a large mixing bowl, start by adding in all the dry ingredients and the lemon zest. Mix the dry ingredients together until they are well incorporated.
- Next add in the coconut milk and mix into the flour. A crumbly dough will start to form. Then add in the olive oil and mix until well incorporated. The mixture will be very crumbly. Add the honey to the mixture and mix until there are no clumps left.
- Add in the lemon juice last and mix into the batter. The batter will be thick and it will start to rise slightly from the reaction of the lemon and the baking soda and baking powder.
- Finally fold in the berries to the batter and add it to the 8 inch round cake pan.
- Bake the cake at 350 degrees Fahrenheit for 25-30 minutes. The cake will be done when the center is solid to the touch and the cake has started to turn a golden brown color.
Honey Lemon Frosting
- While the cake bakes, make the frosting for the cake. In a small mixing bowl, add the coconut butter and palm fruit shortening together. Mix until it is creamy. Add in the powdered maple sugar, honey, and lemon and mix until smooth.
Cake Assembly
- Let the cake cool completely before adding the frosting, at least half an hour. It also helps if you stick the cake in the refrigerator or in the freezer to cool down faster.
- Top the cake with the lemon frosting and berries and serve. Yields 8 servings. This cake is best served cold, store leftover in an airtight container in the refrigerator for up to a week.
