Paleo & Gluten Free Eats

Healthy Paleo Lemon Layer Cake

Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.

CourseDessert

Servings	Prep Time
12servings	25minutes

Cook Time

1hour

Servings	Prep Time
12servings	25minutes

Cook Time

1hour

Ingredients

Cake

2cups raw white sweet potatominced in food processor
1/2cup coconut oil
1/2cup maple syrup
1/2cup coconut sugar
4large eggs
3/4cup cassava flour
1/4cup coconut flour
1/4cup lemon juice
2tablespoons lemon zestabout 2 lemons
2teaspoons vanilla extract
2teaspoons baking powder
1teaspoon sea salt

Frosting

2cups white sweet potatocubed
1/4cup soft medjool datespitted
1/4cup maple syrup
1tablespoon lemon zest
1-3tablespoons lemon juiceto taste
1teaspoon vanilla extract
1/4teaspoon sea salt
1/2cup full fat coconut milksolid part off the top of can
1/2cup powdered sugaroptional for non-paleo

Instructions

Preheat oven to 350F. Line the bottom of two 7″ spring form cake pans with rounds of parchment paper.
In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.

Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.