Lemon Cake & Lemon Cake Truffles {Grain-Free, Paleo, Gluten-Free, Cane-Sugar-Free, Dairy-Free}

Lemon Cake Truffles

Lemon Cake Truffles

Oh my! These little bites of lemony goodness and such a delight! The cake, itself, if very easy to throw together, and can certainly be enjoyed on it’s own. Actually, it would be wonderful for breakfast with a cup or organic tea, or as an afternoon snack. It’s a pretty dreamy treat!

There are so many almond flour recipes out there, I decided to change it up a bit on this one. One of our family’s favorite nuts is the cashew. We love the creamy texture and the mildly sweet flavor. So, for this lemon cake, I decided to use Cashew Meal. It turned out with a beautiful crumble, I think!

Grain-Free Lemon Cake

2 1/2 cups cashew meal
1 teaspoon Real Salt
1/2 teaspoon baking soda
3/4 cups cup raw organic honey
1/4 cup liquid measure virgin coconut oil + more for oiling pan
Juice and zest of 1 organic lemon
3 pastured chicken eggs
2 teaspoons organic lemon extract

Preheat oven to 350 degrees {Fahrenheit}

In a large bowl, whisk together your dry ingredients {the cashew meal, salt,  & baking soda}.  Make a well into the center of the bowl and add to it the remaining liquid ingredients and lemon zest. Give it all a stir to combine.

Oil a loaf pan or a square baking dish with coconut oil. Pour your batter into the oiled pan and give it a spread with the back of your spoon or a spatula to even everything out.

Bake at 350 degrees for 40 minutes. This is definitely one of those cakes that you can “smell” when it is done. To the look, it will have a nice brown color and should not have any liquid seen on a toothpick inserted into the center {although it may carry out some crumbs with it}. Remove from the oven and cool as long as you can before sneaking a little sliver to taste. {I am guessing I am not the only one who does this ;)}

~For the Cake Truffles ~

You will need: 1 prepared Grain-Free Lemon Cake from above ~plus~ The following lemon glaze:

Lemon Glaze: 1/2 cup tapioca flour 1 tablespoon arrowroot powder 5 tablespoons organic grade B maple syrup 1 teaspoon organic lemon extract 1 teaspoon lemon zest

Simply blend all ingredients together in your blender. Can be stored in the fridge. Makes a great glaze for cookies or bars, and makes the perfect “glue” for these delicious lemon truffles!!

Preheat the 350 degrees if you haven’t already.

Crumble your cake in a large bowl. Stir in about 3 tablespoons of your lemon glaze. Now, Using a tablespoon (#70) scooper, pack the scooper full of the crumb mixture, pulling up against the side of your bowl to really pack it in. Pull the trigger to drop your scoop onto a parchment lined baking sheet. Simply reshape the top of your truffle if the scoop has been too rough on it. It should be a nice, tight little mound of sticky lemon crumb. Keep lining these mounds up on your parchment-lined baking sheet. They can be placed fairly close together, as no rising will occur at this point.

Bake the truffles for 6 minutes.

Remove from oven and let cool for 10-15 minutes. Now, using a piping bag with the smallest piping tip, usually used fro writing {or, honestly, most of the time I just grab a zip-top sandwich bag and snip off the corner}. Drizzle a zip-zag line across the top of each truffle as the finishing touch.

The taste of these lemon cake truffles is perfection for me. The healthy fats from the nuts and coconut oil and the sweet, lemony flavor really remind me of my mom’s lemon bundt cake she made a lot when we were growing up. There’s truly nothing better than turning a nostalgic {unhealthy} treat into a copy-cat recipe that meets all of our dietary restrictions in a delicious way!

Hope you enjoy, they sounds like a lot of steps, but honestly, they are not difficult to make!

Happy Cake Truffling, Canaries! ~Kendra