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Lemon Sponge Cake with Strawberry Buttercream (Using Cassava Flour)

Celebrate spring with this Lemon Sponge Cake with Strawberry Buttercream, a grain-free, gluten-free cake made from cassava flour. Lots of combinations to try!
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Sara

Ingredients

  • 3 each eggs, seperated
  • 1/2 cup organic cane sugar or coconut sugar
  • 1/2 cup Nutivia Organic Shortening (dairy free) or one stick of butter, softened
  • 2 Tbsp lemon zest
  • 1/2 cup fresh lemon juice (about 2-3 large lemons)
  • 1/2 cup coconut milk
  • 1 cup Otto's Cassava Flour (other brands won't result the same)
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Buttercream Frosting

  • 1 cup fresh strawberries, stems removed
  • 1/4 cup Nutivia Organic Shortening (dairy free)
  • 1/4 cup coconut butter, softened (note coconut butter and NOT oil)
  • 1 Tbsp raw honey or pure maple syrup

Instructions

  1. For the cake, preheat oven to 350 degrees F.

  2. Seperate the egg yolks from the whites.  Reserving the yolks.

  3. Whip the egg whites using a whisk or hand blender until soft peaks form.

  4. In a seperate bowl, cream together the sugar and shortening (or butter).

  5. Mix in the lemon zest, juice, milk, and egg yolks.

  6. In another bowl, blend together the cassava flour, salt, and baking soda.

  7. Add the dry ingredients to the wet ingredients. Mix until incorporated.

  8. Gently fold in the whipped egg whites.

  9. Pour the batter into a 9 inch well greased cake pan. (I like silicone pans)

  10. Bake until the top is golden brown and a knife comes out clean.  About 25-35 minutes. (30 minutes was perfect for me)

  11. When the cake is done allow it to cool for 5-10 minutes and flip the cake out of the pan onto a cooling rack to allow it to cool completely.  (or the frosting will melt)

  12. Add all of the buttercream frosting ingredients to a food processor and blend until smooth.  Add in a couple teaspoons of extra coconut milk if you need help mixing everything together so that it comes out smooth.

  13. Once the cake is fully cooled.  Spread the frosting all over the top.

  14. Serve with extra berries as desired.

  15. Store in an airtight container for up to one week in the fridge. Note the frosting will firm up in the fridge but still delicious.