Sweet Laurel Bakery Fluffy Lemon Coconut Cake – lemon coconut cake layers, lemon curd and coconut whipped spread.
Imagine being told you’ll never be able to eat cake again! Maybe that doesn’t sound like the biggest deal, unless you’re me, but hearing something like this was also devastating to Laurel Gallucci when she was diagnosed with an aggressive autoimmune disease less than 10 years ago.
However, the lifelong baker and dessert lover refused to accept that fate and set out on a mission to create desserts free of the ingredients that were destroying her body. For months, Laurel spent day after day in her kitchen creating delicious treats made from whole ingredients. The day she shared her grain-free, refined-sugar-free, dairy-free, soy-free, gum-free, filler-free, fudge frosted chocolate caramel cake with her friend Claire Thomas, Sweet Laurel Bakery was born.
Years of fighting this aggressive autoimmune disorder with whole foods and Laurel is now in remission. She’s been doing it all while educating others about the impact foods have on our bodies. This week, I had the chance to not only interview Laurel for my podcast, but also join her in a mini cake class on Instagram Live to make her Fluffy Lemon Coconut Cake.
Fluffy Lemon Coconut Cake
This cake is incredibly easy to make and equally delicious and satisfying to eat. You’ll find the recipe in Laurel’s book, Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts.
The lemon coconut cake layers are made up of almond flour, baking soda, salt, maple syrup, lemon juice, lemon zest, coconut oil and eggs. That’s it!
For the lemon curd, grab some lemons, more eggs, maple syrup and coconut oil.
Finally, the coconut cream spread is simply coconut cream, maple syrup and vanilla.
All simple, easy to find ingredients!
Be sure to check out our Instagram Live (linked below) and this week’s podcast episode (also linked below). I know you’re going to fall in love with Laurel and her cakes!