Healthy(er) Vanilla Cake with Lemon Curd (Gluten Free, Dairy Free, and Low Carb)

Sometimes mistakes end up tasting really good!  With this recipe I was trying to make lemon bars, but when the crust rose and became more cake-like than cookie-like I had to shift gears.  The cashew meal gives the cake a bit of a crunch, and adds a nice depth of flavor.  If you don’t have it, though, feel free to substitute with almond flour.  The oat flour can also be substituted with whatever GF whole grain flour you have lying around.  I think oat flour tastes the best!

For the cake:

2 Cups Cashew Meal

1 Cup Whole Grain GF Oat Flour

2 Tbsp Coconut Flour

1 Tsp Baking Soda

3/4 Cup Coconut Sugar or Xylitol

1 Tsp Sea Salt

Pinch of Nutmeg

3 Large Eggs

1/2 Cup Coconut Oil (melted)

Preheat oven to 350 degrees and grease a 9×13 baking dish with coconut oil.  In a large bowl stir together all of the dry ingredients and set aside.  Whisk together the eggs and vanilla, then stir into the dry mixture.  Add the melted coconut oil and stir until it is all combined.  I do it this way, because otherwise the cold eggs will cause the oil to harden.  Scoop into your baking dish and smooth the top.  Bake for about half an hour, or until set.  You can do this step way ahead of time and freeze it if you want to.

For the Curd:

6 large eggs plus 2 yolks, lightly beaten

1/2 Cup Honey

Stevia to Taste (I used 30 to 40 drops, and don’t worry…the lemon is strong enough that you don’t get that nasty stevia aftertaste)

1 1/4 Cup Lemon Juice

1/3 Cup Coconut or White Bean Flour

2 Tsp Lemon Zest

1/2 Cup Light Canned Coconut Milk

For the curd simply combine all of the ingredients and whisk until smooth.  Then, cook over medium heat on the stovetop, stirring constantly, until it becomes thick.  I used coconut flour this time, but it turned out a little grainy.  Next time I’ll try the bean flour.  You could skip the flour all together, but don’t add the coconut milk, because it may not get thick enough.

For serving I think it’s nice to put a scoop of lemon curd on the bottom of the plate, top it with the cake, and then drizzle a little coconut cream on top (or if your cream is more solid than liquid just put a dollop on top of the cake).  Mint makes a nice garnish! Enjoy.