So I just created a Lemon Spearmint Cake but I had some of my Vegan customers BEGGING me to create an option for them! So after a session with my thinking cap I came up with this little number. I hope you enjoy my summer citrus creation Gluten-Free and Vegan friendly!You'll need:
1 cup Nutiva Coconut Oil
2 cup sugar
1 tbsp vanilla extract
4 tsp Lemon Extract
1/2 tbsp Orange Extract
Lemon Zest- 2 Large Lemons
1 Cup Pumpkin Puree
1 ½ tsp Xanathan Gum
1 tsp baking powder
1 tsp salt
1 cup Coconut Milk
1 Cup Macadamia Nuts
1 Cup Coconut Shreds –Unsweetened
Preheat the oven to 350°F. Prepare two round 9” pans by greasing and flouring with gluten-free flour.
In a medium bowl using an fancy spoontula (every baker needs one!), cream the Coconut oil and sugar add in the extracts then continue whipping until fully creamed, Gradually add the pumpkin.
Now fold the lemon zest into the creamed mixture.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the coconut milk. Fold Coconut and Nuts.
Pour batter into prepared pans then Bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.
1 1/2 Cup Palm Shortening
3 Cups powdered sugar
3 tsp Orange Extract
1 tsp Vanilla
In a medium bowl with an electric mixer cream palm shortening Add in a cup of powdered sugar and extracts . Whip in another two cups of powdered Sugar a cup at a time and mix until smooth.
To assemble spread a generous amount of cream onto the top of one of the cakes. Stack the next cake on top of the cream filling. Fully frost the cake with cream topping. Serve and Enjoy!...