A gluten free lemon berry buttermilk cake

It is the nearing the end of summer,and berry season is winding down, but before the last hurrah you should really try this simple gluten free lemon berry buttermilk cake.  It is refreshing and easy to make, perfect for an end of the summer cookout, or a late Sunday brunch.

The lemon berry flavor really shines through in this light buttermilk cake, made without any refined sugars.  If you want to fancy it up for guests the honey lemon glaze is also refined sugar free, and the hint of tangy sweetness is just perfect to complement the cake.

gluten free lemon berry buttermilk cake @afamilieslove

 

Gluten Free Lemon Berry buttermilk cake

Serves 12-14
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Peanuts, Soy, Tree Nuts, Wheat
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Pre-preparable
a tender and moist gluten free cake, with a fresh zip of lemon. Made healthy with coconut oil, no refined sugars. topped with a honey lemon glaze made with no refined sugars.

Ingredients

  • 1/3 cup honey
  • 5 tablespoons coconut oil
  • 2 tablespoons tapioca flour
  • 1 cup berries(wineberries, blueberries, raspberries, all work well)
  • 1 1/2 cup gluten free flour(I use my own blend)
  • 1 pinch sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Zest 1/2 lemon and juice as well
  • 1 Large egg
  • 1/2 cup buttermilk

Directions

Step 1
preheat oven to 350*, grease 8x8 pan with coconut oil.
Step 2
combine coconut oil and honey in stand mixer, whip together well. Blend in, on medium speed, lemon zest and juice, and egg.
Step 3
In small bowl mix the tapioca flour and the berries, gently toss to coat. This keeps the berries from making too much juice in the cake, and making it soggy.
Set aside
Step 4
In medium bowl whisk together gluten free flour blend, baking powder, baking soda, and salt.
Step 5
Carefully add 1/3 of the flour mixture to the stand mixer, on medium/low speed, until incorporated, then 1/2 the buttermilk, incorporate, next 1/3 of the flour, until mixed in, rest of the buttermilk, and the last of the flour blend. Mix until fully blended and lump free.
Step 6
Carefully pour all the batter into the greased 8x8 pan, and scatter the berries over the top evenly.
Step 7
Bake at 350* for 30 min. or until set and a toothpick comes out clean. Allow to cool slightly before using the honey lemon glaze to frost it.

 

honey lemon glaze, no refined sugars

Serves 12
Prep time 5 minutes
Allergy Egg, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Snack
Misc Child Friendly, Pre-preparable
a fresh and light honey lemon glaze, made with coconut oil and cream, no refined sugars. Perfect for my buttermilk cake or and other baked treat!

Ingredients

  • 2 tablespoons coconut cream solid
  • 1 stick coconut oil
  • 1 teaspoon lemon juice
  • 2 teaspoons honey

Directions

Step 1
combine all ingredients together and warm gently in the microwave.
Step 2
pour/spread over the cake while still warm.

This gluten free lemon berry buttermilk cake recipe was shared over at:

Mix it up Monday,   Natural Living Monday,  , Tickle my tastebuds tuesday, Create-Link-Inspire, Fat Tuesday, Tuesday with a twist, Wakeup Wednesday, Full Plate Thursday,  Showcase your talent thursday

 

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