Lemon Layer Cake with Fresh Berries

Lemon Layer Cake with Fresh Berries

Moist and delicious gluten-free lemon cake is layered with coconut whipped cream and mixed berries. The perfect dessert to welcome spring!


  • Lemon-Berry Cake (Vegan version here)
  • 2 cups gluten-free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour)
  • 1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup softened butter (can use dairy-free)
  • 3 large eggs
  • 3 tablespoons oil of choice (like vegetable oil or melted coconut oil)
  • 1 cup honey or maple syrup (or combo of both)
  • ⅔ cup almond milk or other milk of choice
  • 1 teaspoon vanilla extract
  • zest of 2-3 large lemons, to taste
  • Lemon Whipped Cream (recipe below)
  • 3-4 cups mixed berries (some sliced and halved for in between layers)
  • edible flowers, optional
Lemon Whipped Cream :
  • 16 oz. regular or dairy-free cream cheese or mascarpone
  • 1–2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1¾ cup firm coconut cream, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)
  • 3-5 tablespoons honey or other sweetener of choice (more or less to taste)
  • juice and zest from 1 lemon (more or less to taste)

Next Instructions Click Here