Lovely Limoncello Cake

March 25, 2010

A few months back, when lemons were abundant around my house, Mama Samaan (my boyfriend’s mother) juiced a lot of them and made her own limoncello. Since then we have partaken in the sweet lemony liqueur but only a few times. Usually we drink it as an after dinner digestif with dinner parties and special meals.

As I was doing some spring cleaning of the refrigerator, I found the limoncello bottle. That, lemons, and freshly made almond pulp (from making almond milk), I knew what had to be done.

Raw Limoncello Cake

Based from a recipe for Raw Lemon Poppy Seed Cake from Sweet Gratitude, the raw limoncello cake was born.

Limoncello Cake

  • 1 1/2 cups almond meal
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil
  • 1 tbsp vanilla extract
  • 1/4 cup lemon juice
  • 1/4 tsp salt
  • 1/4 cup agave
  • taste and add more agave or Stevia to sweeten to your liking
  • handful of raisins or other fruit of choice

In a cake mixer (for texture purposes), combine all ingredients and beat until combined. This could take a few minutes. Heating the coconut oil is helpful for this process. Mixture should be a cake-like consistency, but a little more moist.
When fully combined, scoop batter into a spring form pan and set in fridge or freezer to set.

Moving onto the frosting…

Limoncello Frosting

  • 1/2 avocado
  • 1/2- 3/4 cup coconut oil
  • 1/4 cup lemon juice
  • 2 oz limoncello liquor (more if you’re feeling in the limoncello mood)
  • dash of salt
  • 1/2 cup almond milk (I used homemade coconut kefir to make the frosting taste sour with a cream cheese tang)
  • 1/3 cup agave
  • 1 tbsp lecithin

Blend all except for the lecithin, avocado, and coconut oil. When fully blended, add in the last three ingredients and blend again. Taste frosting (best step of all). Adjust to your liking of sweeteness and texture. Add more coconut oil and/or lecithin if too runny. To my cake batter and frosting, I added a splash of lemon extract, just for a more pronounced lemon flavor.

Add frosting to the cake top and replace in the refrigerator for at least an hour to set.

Now that your cake is done. Time to eat. This cake is a raw, vegan, and a low sugar version of the standard American cake you may buy or make.

This cake is best served aside a small digestif glass of homemade limoncello. But that’s for another post.

{ 2 comments… read them below or add one }

Frutablend October 18, 2013 at 11:14 PM

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