gluten free, sugar free vanilla & lemon white chocolate cake

This cake is topped with Fresh Figs, Raspberries and Mint

Autumn is my absolute FAVORITE season of all, and this cake with champagne (tea or coffee) really helped put me in a Fall state of mind.

You Will Need:

2 1/2 Cups of Almond Flour
1 Teaspoon of Baking Soda
2/3 Cup of Unsweetened Vanilla Almond Milk
3 Tablespoons of Monk Fruit Sweetener
2 Teaspoons of Vanilla Extract
2 Teaspoons of Lemon Extract
2 Tablespoons of Unsalted Butter (stick in microwave for 45 secs to melt, another tablespoon for frosting)
1/3 Cup of Lily’s Sugar Free White Chocolate Chips (leave rest of bag for frosting)
6 Eggs
3 Tablespoons of Olive Oil

Put all in a mixing bowl and combine.

When completely blended, grease your cake pan(s) with olive oil (not butter). This helps make a moist flavorful cake.

Pour in your batter.

Bake on 350 degrees for 40 mins.

Use a toothpick to test if done by sticking it into the middle and pulling it out slowly. If the toothpick is clean (meaning no sticky batter residue) it’s done Leave it on a plate to cool.

Melt the rest of the bag of White Chocolate Chips over low heat in a pan with 1/2 Tablespoon of Butter – stirring frequently. When melted pour over the cake, top with your fresh fruit and leave in the fridge for twenty-thirty mins for the frosting to cool. Once cooled it will not drip again, only soften as you leave it out room temp.

TIP: Rip a large sheet of parchment into two pieces and lay them on a plate side by side before placing your cake. When you’re done frosting the cake you can remove the parchment and the plate will remain clean.

Pour your melted white chocolate over the top of the cake (blending around the sides if you choose).

And then top with your fruit or leave as just white chocolate. Either way, when finished, immediately cool in the fridge to let the icing set. This should be for at least twenty mins.

The icing will harden so remember to check on it at the twenty min mark. Before serving just leave it out at room temperature, it will soften but stay set.

I hope just the look of this cake gets you into a Fall mood… Dipping the figs into melted chocolate as opposed to strawberries to have alongside the cake in flutes of champagne is a nice addition.

Just leave them on parchment in the fridge to cool along with the cake.

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