Delicious and highly elegant lemon poppyseed cakelettes by Amy Lyons of Fragrant Vanilla Cake made from a base of unsweetened coconut and raw, gluten free almond and buckwheat flour. A gooey lemon caramel sauce and coconut streusel crumble tops each lemon cake with style.
2 1/2 cups raw almond meal
2 1/2 cups dried shredded unsweetened coconut
1 cup sprouted buckwheat flour or additional coconut
2 Tbsp lemon zest
1/4 cup lemon juice
1/4 tsp sea salt
1 tsp pure vanilla extract
1/3 cup raw coconut nectar
2 small organic apples, very finely chopped
1/4 cup black poppyseeds
8 medjool dates, pitted
1 Tbsp coconut butter
1/2 Tbsp raw coconut oil, warmed to liquid
2 tsp pure vanilla extract
1/8 tsp sea salt
2 Tbsp raw coconut nectar, or raw agave nectar
3 Tbsp lemon juice
filtered water as needed
1/3 cup shredded, dried coconut
1/3 cup raw almond meal (or almond pulp that has been dried)
1/4 cup large flake dried coconut
a pinch of sea salt
3-4 Tbsp raw coconut nectar, or raw agave nectar
For the cake:
1) combine the almond meal, coconut buckwheat flour, and sea salt in the food processor and process until finely ground like flour.
2) Add the lemon juice and zest, vanilla, coconut nectar, and apples and process until smooth. Stir in poppyseeds until evenly blended.
3) Spread batter out into a square about 2 inches tall on a lined dehydrator sheet.
4) Dehydrate at 115 for about 12 hours, then remove and use a round cookie cutter to cut out 6 circles. Place back in the dehydrator and continue to dehydrate until dry, but still moist in the center like cake about 2-3 more hours.
For the caramel:
1) combine all ingredients in the food processor until very smooth (adding a Tbsp or two of water if too thick). Spread the caramel over the cakes in 1/4 inch thick layer.
For the crumble:
1) place the ingredients in the food processor and pluse until it starts to stick together in clumps.
2) Sprinkle the streusel over each cakelette, pressing down slightly to adhere it to the cakes. Serve!