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Moist Cassava Lemon Cake (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free)

Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free)
 Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free)

How is everybody doing? hands up for me, please! ✋๐Ÿ˜€

Before we start step by step with what this cake is, I want to thank everyone who has followed, read, shared, and made my recipes from the humble bottom of my heart Thank you! I appreciate that first of all, you take a step up in your health by trying to eat healthier. Second, all the effort I put into making and writing a recipe for you, family, and friends has been rewarded when I see the recipes have been shared around the world among thousands of them that are posted daily, which makes me explode with joy, I am not making money doing this, I only share with an open heart so that it reaches someone who needs it. ๐Ÿ’—

And... now to celebrate my second granddaughter's birth, I have made this delicious lemon cake shall we celebrate together? ๐Ÿ™Œ let's do it!

Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free) 3

Do you like lemons? if yes, hang down my baking gloves with this cake seriously! ๐Ÿ˜  I am without words, it is too good to be true, it will brighten any day of our life, it's sweet and tangy, I have to portion it because I can sit and eat almost all. The Summertime almost ends but it does not matter what time of the year we are into, lemons are with us all year round, right?
For a long time, I have been trying to make a cassava lemon cake, some did not work at all, and some worked as a cake but they did not taste as lemon should, so I was thinking of finding a way to achieve it because I love the freshened of the lemon as well oranges, and my recipe is one of the most visited posts I have ever had, Moist Cassava Orange Cake.

This is incredibly moist, melts in your mouth, and the taste of lemon is what I was looking for, I can say there is nothing to add except fruits of your choice if you want to or nothing to take off of it, my family, who has reservations about gluten-free desserts, has been left speechless by how tasty and textured this magical treat is, did you see the crumb? OMG!!!

It is also easy to make, prepare all the ingredients but please, please, use real lemons, not bottled ones because they won't taste the same as the fresh ones,  measure all the dry ingredients in one bowl, and put liquid ingredients in one another, mix it up, add your adds-in fold in the dough and bake it up.

What do you need to make the recipe?
  • Cassava flour (can be any, I made it with Otto's Natural)
  • Eggs
  • Any sugar or sweetener substitute, such as monk fruit, stevia, etc (I made it with monk fruit sweetener)
  • Lemon juice and its zest
  • Any oil (I did it with ghee)
  • Any kind of yogurt
  • Baking soda and powder
  • Salt
  • Vanilla extract
It's gluten-free, Paleo, gut-healthy, grain-free, dairy-free, nut-free, refined sugar-free, or can be sugar-free (I use monk fruit sweetener).

To avoid all the sugary content in the frosting, even the non-sugar recipes with sweeteners but to conserve the tangy flavor of the cream cheese I created one with non-dairy yogurt that does not have to be what you want but is too good you won't want to skip it so is a yesssss for your answer, right? ๐Ÿ˜‚ I'm joking! or make my Vegan Coconut Cream Cheese anyways I will explain what I learned, if you use any kind of Greek yogurt it will be better for this recipe but I found that the normal yogurt may work too adding more gelatine, you don't worry about it is very easy to make. 

So these are the steps:  measure the yogurt, in a bowl or into the measuring cup if is large, add the rest of the ingredients including the gelatine at the end, and mix through vigorously, you will see the gelatine particles around the yogurt, and that's ok when the gelatine rests in the fridge becomes smooth, or another way you can mix it up the first with a little water to bloom and then incorporate to the yogurt mixture, let it rest into the fridge, beat it vigorously, and then cover your cake.  I did the first step to skip time in the kitchen, and said to myself Omg I messed it up! but I did not, because I put over the cake and let it rest all night long, and the next day it was smooth and thick enough to hold over the cake, easy-peasy!

I made it in a larger pan because my two 8-inch baking pans are dead, and I haven't had time to buy new ones, so yes! You can do it in 2x8-inch baking pans or anything that you have on hand.

It's perfect for any occasion, birthdays, celebrations, holidays, or just to snack during the week, what do you think?

Let's bake, and delight us! ๐Ÿ˜

Moist Cassava Lemon Cake (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free)

Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free)

Preparation Time: 15 min
Bake Time: 45 min
Total Time: 1 h

Ingredients Lemon Cake:
  1. 2 cups cassava flour sifted (I made it with Otto's Naturals)
  2. 1 3/4 to 2 cups of any sugar or sweetener (I use 1 3/4 c)
  3. 4 large eggs at room temperature
  4. 1/3 cup + 2 tbsp lemon juice 
  5. 2 tbsp lemon zest
  6. 1/2 cup coconut, cashew, almond, or any kind of yogurt you like (I use Cocoyo)
  7. 1 cup coconut, avocado, ghee/butter, etc. melted or the combination of 2 of them (I used homemade ghee)
  8. 1/2 tsp salt
  9. 1 tbsp baking powder
  10. 1/4 tsp baking soda
  11. 1 tsp vanilla extract
Ingredients Frosting:
  1. 1 1/4 cups coconut Greek yogurt or any kind you like (see note below)
  2. 1 medium lemon juice (taste to your liking)
  3. 1- 1 1/2 tsp to 1 tbsp lemon zest (I used 1 tbsp) taste it to your liking
  4. 1/2 tbsp gelatin or a vegan one
  5. 6 tsp any sugar or sweetener (taste to your liking)
  6. pinch of salt
  7. 1/2-1 tsp vanilla extract (taste to your liking)
How to Make a Perfect Cassava Lemon Cake?

Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free) 2
  • Preheat the oven to 350 F. Grease and line the bottom of an 81/2x9 inches baking pan or 2x8 inches with parchment paper. Set aside.
  • Sift the cassava flour with baking powder and soda in a medium mixing bowl.
  • In a large bowl, add the eggs, sugar, salt, and vanilla and beat until foamy, add the yogurt, and oil, and lastly, add the zest and lemon juice until everything is well combined.
  • Divide the dry ingredients into 3 sections approximately, slowly add one until fully incorporated, and so on until everything is mixed, don't over-mix it.
  • Transfer the batter to the baking pan or pans, and let it rest for 4-5 minutes.
  • Bake it between 35-45 minutes or until a toothpick in the center comes clean.
  • Let it rest on the pan for about 20-25 minutes until you can handle it with your hands.
  • Pass a sharp knife to all the borders and edges to make sure it does not stick on the walls, and transfer it inverted to a wire rack to cool down.
Meanwhile, prepare the yogurt frosting that gives it the same tanginess as the cream cheese does, it's fresh, thick, and delicious! Or prepare it before, and let it rest in the fridge.

How to Make a tangy lemon yogurt frosting?

How to Make a tangy lemon yogurt frosting (paleo, vegan dairy-free, refined sugar-free)
  • In a bowl add the yogurt, sugar or sweetener, a pinch of salt, lemon juice, and lemon zest, stir everything until well combined, and test it to your liking, you can add lesser lemon juice, sugar, and lemon zest until the desired flavor, stir vigorously in the gelatine or make it bloom with a little water.
  • Transfer to the fridge until your cake is completely cooled down. Before you are going to put the frosting, stir it vigorously.
  • Frost the cake as you desire, but if you make 2 layers, you will need to prepare more quantity of the yogurt frosting (between 1/4 to 1/3 cup more, and add the amount of the rest of the corresponding other ingredients, taste it ), put it on the first layer, take it to the refrigerator to set it up, and then the second one with the rest of it. Let it set for some hours or overnight. This is if you prepare it immediately when the cake is cooling.
Enjoy it my lovelies! ๐Ÿ’ž and happy baking!

Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free) 4

Moist Cassava Lemon Cake  (Paleo, Gut-Health, Nut-Free, Dairy-Free, Refined-Sugar-Free, Gluten-Free) 5

Notes: Take it into account that if you do the cake in 2-8 inches pans you have to watch for the right temperature, half of the time the recipe calls for this but I did not make it until I got my new pans if I do, I will update here the time corresponding.

Add-ins: any berries will be a good addition to this cake or into it.

The recipe can be made by cutting the ingredients in half, and you can skip the frosting and eat it as the cake is.

If you want a bright yellow color, add turmeric to the batter, I usually add 1/4 tsp but taste it to see if you want to add more of it.

Let`s connect! I want to see your creation, tag me at @martahealthyrecipestips so everyone will know what your thoughts and changes are, and this will help the community and myself.

There are more recipes with cassava and another one with lemon, do you want to see them? Check it out below!

Remember, "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be greatly appreciated by me. Thank you! ๐Ÿ’—


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