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Wife Mama Foodie

Making Healthy Taste Good

March 21, 2017

Lemon Layer Cake with Fresh Berries

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

Lemon Layer Cake with Fresh Berries | Free of gluten, dairy, and refined sugar
Spring is my favorite time of year, aside from fall. I love the in-between seasons when the weather’s more mild and I get to bring out my clothes that have been in storage for the last several months. It’s almost like having a new wardrobe. Isn’t it nice to find clothes you forgot you had? 😉 

Having a cold on top of allergies for the last several days hasn’t been fun, but the sun shining and the birds chirping somehow makes it a bit more bearable. The sickness started from my hubby who must’ve picked something up from work. He passed it to me and it has making its way through the family. Of course my hubby is totally better now, as I sit around with my tissues, sneezing every five minutes. It’s so not fair. On top of that he keeps reminding me that this is how he felt a few days ago…”yep, that’s exactly how I felt,” and “see, I wasn’t exaggerating.” I’m like, of course this is how you felt, you’re the one who brought the sickness into the house and infected the rest of us! 

Lemon Layer Cake with Fresh Berries | Free of gluten, dairy, and refined sugar
Lemon Layer Cake with Fresh Berries | Free of gluten, dairy, and refined sugar
Lemon Layer Cake with Fresh Berries | Free of gluten, dairy, and refined sugar
Through my annoying cold, I mustered up the energy to bake and I knew exactly how I wanted to celebrate—with cake, of course! After all, this beautiful season, where everything’s in bloom and the weather has finally warmed up a bit, deserves to be celebrated! With a hint of lemon and fresh berries, I can’t think of another cake that screams spring like this one does! Enjoy!

Lemon Layer Cake with Fresh Berries
 
Print
Cook time
30 mins
Total time
30 mins
 
Moist and delicious gluten-free lemon cake is layered with coconut whipped cream and mixed berries. The perfect dessert to welcome spring!
Author: Joscelyn Abreu
Recipe type: Dessert, Gluten-Free, Refined Sugar Free
Serves: 8-inch cake
Ingredients
Lemon-Berry Cake
  • 2 cups gluten-free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking 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
  • 2 tablespoons 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)
Instructions
Cake:
  1. This cake makes two 8-inch or three 6-inch cakes. To make a 3 layer 8-inch cake, use 1½ cake recipe.
  2. Preheat oven to 325F. Grease cake pans and line the bottom with a parchment paper circle (cut to fit the bottom.) Set aside.
  3. Combine flours, baking powder, and salt in a large mixing bowl. Add softened butter, eggs, coconut oil and sweetener. Begin beating together with the flour mixture. Slowly mix in the milk, vanilla extract, and lemon zest. Scrape the bottom of the bowl to make sure all the flower is evenly incorporated.
  4. Evenly distribute cake batter into the pans and place on the middle rack in the preheated oven. Bake for 25-35 minutes OR until cake is golden brown, center is set, and a toothpick inserted near the center comes out with a few moist crumbs. Bake time will vary upon pan and thickness of batter.
  5. Remove from the oven and let cool for a bit, then run a knife along the edge of the cake (if sticking to the pan) and invert cakes onto a wire rack to cool completely.
Whipped Cream:
  1. In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice/zest and continue to beat until fluffy. Add cold, hardened coconut cream and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener or lemon flavoring. Keep refrigerated until ready to use.
  2. If using regular whipping cream, beat whipping cream separately until fluffy (about 3-4 minutes) and then fold it into the cream cheese mixture.
Putting it together:
  1. Place one of the fully cooled cakes onto your cake plate. Top with ⅓ or ½ of the whipped cream (depending on how many cake you have) and about 1 cup of sliced berries.
  2. Top with another cake layer and repeat the process.
  3. At the end, top cake with remaining whipped cream and a pile of whole and halved berries. Decorate with edible flowers and a light dusting of powdered sugar (optional).
  4. Serve right away and store leftovers in an airtight container in the fridge.
  5. *If you need to substitute almond flour, use the cake in this recipe. Just add the lemon zest from this recipe to keep the lemon flavor.
  6. Cake recipe adapted from King Arthur Flour
3.5.3226

You May Also Enjoy These Similar Recipes:

Vegan Vanilla Cake with Strawberry Buttercream

Vegan Vanilla Cake with Strawberry Buttercream | Gluten-free variation included!

White Chocolate & Summer Berry Cake

Berry Filled Vanilla Cupcakes with Lemon Cream Frosting

Berry Filled Vanilla Cupcakes with Lemon Cream Frosting | Free of gluten and refined sugar. Can also be adapted to be dairy free.

This site contains affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

Filed Under: All Recipes Tagged With: Almond Flour, berry, birthday cake, cake, coconut whipped cream, Cream Cheese, Dairy Free, Dessert, food photography, Gluten Free, Honey, layer cake, Lemon, Maple Syrup, Refined Sugar Free, strawberry shortcake, yellow cake

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Reader Interactions

Comments

  1. Cali says

    April 17, 2018 at 9:42 pm

    Hi there! What kind of flowers did you use?

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 18, 2018 at 10:04 am

      Hi Cali! The white flowers are strawberry blossoms and the purple were some flower I picked up at my local organic nursery. Some of the others I like to use though, that are also edible, are pansies, violas, and micro dianthus. Hope that helps!

      Reply
  2. Ilona says

    March 11, 2018 at 12:42 pm

    I love your yummy recipes Joscelyn!
    I just tried to make your cake and all seemed fine when I took it out of oven. However, it “collapsed” shortly after. Any idea why would that happen? I followed your recipe exactly.
    Thank you

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 11, 2018 at 8:01 pm

      Hi Ilona, thank you for the sweet compliment! Sorry that happened to your cake! I sometimes find that gluten-free cakes will shrink slightly after coming out of the oven, unlike the ones I make that use regular all-purpose flour, which often have a dome. I’ve experimented in the past with adding less liquid, which helps it dome better, but it was a little too dry for my liking. I prefer a very moist cake, even if it shrinks a little 😉 Now, if it collapsed a lot, then it’s possible it wasn’t fully cooked in the center or that too much liquid/not enough flour was added. If you can give me a little more detail, I’ll try and help you troubleshoot what could’ve went wrong!

      Reply
  3. Sarah says

    August 22, 2017 at 12:32 pm

    What can you substitute the almond flour for??

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 22, 2017 at 1:45 pm

      Hi Sarah! Since almond flour has a lot of moisture and fat, it’s hard to substitute 1 for 1 without further changing the recipe. You can use the yellow cake from one of these recipes, which has regular flour or gf flour with a little coconut flour (http://www.wifemamafoodie.com/white-chocolate-summer-berry-cake-2/ OR http://www.wifemamafoodie.com/vegan-vanilla-cake-with-strawberry-buttercream/) and then you’d just add the lemon zest from this recipe. Please let me know how it turns out!

      Reply
  4. Emily says

    July 29, 2017 at 6:25 pm

    Could you substitute the gluten free flour for request flour and stil use almond flour with it? Or would it ruin the cake? I want to make it for my parents anniversary today but I scared to make a gluten free cake haha

    Reply
    • Emily says

      July 29, 2017 at 6:26 pm

      *Regular flour haha

      Reply
      • Joscelyn | Wife Mama Foodie says

        July 29, 2017 at 6:31 pm

        Haha, darn spell check! Hi Emily, yes I’m thinking it would work as I often swap out gf flour for all-purpose flour, although I haven’t tried it with this particular recipe. Please let me know how it turns out if you give it a try though and maybe I can update the recipe to include both! Hope your parents have a wonderful anniversary! 🙂

        Reply
  5. Southern & Style says

    March 27, 2017 at 11:01 pm

    Lemon is my favorite flavor, so this is right up my alley!

    xoxo, SS

    Southern And Style

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:32 pm

      Thank you! I love lemon too, especially combined with berries with a side of good coffee.

      Reply
  6. puja says

    March 24, 2017 at 7:53 am

    You are just Awesome! I think you make the most delicious cakes Joscelyn. I just cannot hold my mouth from watering on each and every recipe you make. Pinning of course!

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:33 pm

      Thank you so much dear friend. You’re so sweet. I hope you’re having a wonderful week and here’s to a great weekend xoxo

      Reply
  7. Bee says

    March 23, 2017 at 3:10 am

    I’m on a diet now for summer body but this makes me want to break my diet 🙂 Looks so good

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:33 pm

      Lol, so sorry Bee. Thank you for the fun comment 🙂

      Reply
  8. Amanda Rosson says

    March 22, 2017 at 10:58 pm

    Yumm!! This looks so beautiful and delicious!!

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:41 pm

      Thank you, Amanda!

      Reply
  9. Michelle says

    March 22, 2017 at 7:24 pm

    These are so gorgeous. I love this lemon layer cake. I would have never thought to put berries in the layers, but it looks sooo good.

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:40 pm

      Thank you, Michelle!

      Reply
  10. Bea Alvarado says

    March 22, 2017 at 4:47 pm

    Are you freaking kidding me!! This cake is beautiful! Seriously, you are an artist! I cannot wait to make this cake! Pinning it now! xo
    http://thebbar.org/

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:40 pm

      Thank you for pinning and for the love, Bea! I really appreciate the encouragement!

      Reply
  11. Amisha says

    March 22, 2017 at 3:06 pm

    You make the most delicious cakes Joscelyn and this one is no exception! IT is indeed perfect for Spring and I love how pretty it looks with all the berries and flowers 🙂 Hope your cold is better now 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:49 pm

      Aw, thank you sweet friend! I love how Spring inspires so many colors and flavors. I really appreciate how you always find such nice things to say. You are one of the most thoughtful, considerate people I know. Have a lovely weekend! xoxo

      Reply
  12. Molly says

    March 22, 2017 at 2:18 pm

    This cake is absolutely stunning! I can’t imagine how delicious it must be. Definitely filing this one away to try out in the future!

    Molly // Miss Molly Moon

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:39 pm

      Thank you, Molly! The cake is so good. I hope you try it out and let me know how you like it.

      Reply
  13. Clare says

    March 22, 2017 at 12:55 pm

    Omg this looks absolutely divine! Definitely one to try. 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:38 pm

      Aw, thanks Clare! I hope you’re having a great day!

      Reply
  14. Authentic Food Quest says

    March 22, 2017 at 1:04 am

    Looks so tempting. Love strawberries.

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 31, 2017 at 2:37 pm

      Yes, me too! Thanks for your comment. Have a fun weekend 🙂

      Reply
  15. Nicole says

    March 21, 2017 at 8:08 pm

    It looks too perfect to eat!! wow! I may have to try this in the summer, it looks refreshing.

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:00 pm

      Thanks, Nicole!

      Reply
  16. Lauren says

    March 21, 2017 at 7:54 pm

    This looks devine! Your photos are always beautiful. I love how light and fresh this recipe is!

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:01 pm

      Thank you for being so encouraging sweet friend. Have a lovely evening xoxo

      Reply
  17. Laura | Tutti Dolci says

    March 21, 2017 at 7:47 pm

    This is the prettiest cake for spring – I just adore those layers and all those gorgeous berries! 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:02 pm

      Thank you, Laura. I hope you’re having a great week!

      Reply
  18. Danielle says

    March 21, 2017 at 7:41 pm

    This looks really delicious. Can’t wait to try it!

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:03 pm

      Thanks Danielle! Have a lovely evening!

      Reply
  19. Jill Campbell says

    March 21, 2017 at 7:27 pm

    This looks like ART, never mind food! Beautiful cakes – love your photography! I am pinning this for later, hoping I can tackle one of these someday.

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:05 pm

      Thanks for pinning and for your kind words 🙂 I hope you’re having a wonderful week!

      Reply
  20. Robin says

    March 21, 2017 at 7:03 pm

    This is INSANELY beautiful and looks so delicious!! I absolutely love lemon and berries – can’t wait to make this this summer and literally stick my face in it, haha!

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:07 pm

      Lol, I love this! What a fun comment! I think it’s a great idea! Haha!

      Reply
  21. Jewels says

    March 21, 2017 at 5:55 pm

    This looks perfect!! I want it now 🙂

    Reply
  22. Jewels says

    March 21, 2017 at 5:54 pm

    OMG this is perfect!!! I wish I can tap it and it can appear right on a plate in front of me. Thanks for sharing.

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 21, 2017 at 10:08 pm

      Thank you Jewels! I hope you have a great week!

      Reply
  23. Nisha / @rainbowplantlife says

    March 21, 2017 at 4:19 pm

    This cake is STUNNING. I especially love the close-up shot of the cake. Your photography is amazing, Joscelyn! Hope you get better soon!

    Reply
  24. Cheryl says

    March 21, 2017 at 3:49 pm

    Lemon layer cake? It looks gorgeous and sounds delicious! I love lemon cake 🙂

    Reply
  25. The Spirited Sloth says

    March 21, 2017 at 3:31 pm

    Ohh wow this looks so yummy and it’s absolutely beautifully decorated. I have the hardest time making cakes look nice. I guess I just need to practice!

    Reply
  26. Teri says

    March 21, 2017 at 1:08 pm

    What a beautiful cake! I couldn’t help pinning it! The pictures are amazing!!!

    Reply
  27. Alexandra says

    March 21, 2017 at 1:02 pm

    My husband LOVES anything lemon so this is getting Pinned! The edible flowers put it over the top (in a good way!) for company. Soooo pretty.

    Reply
  28. GiGi Eats says

    March 21, 2017 at 12:19 pm

    This cake is absolutely breath taking. I would like a big fat slice in front of my mouth, RIGHT NOW!

    Reply
  29. Crystal // Dreams, etc. says

    March 21, 2017 at 12:17 pm

    This looks really good and, like you said, perfect for spring! I hope you’re feeling better soon.

    Reply
  30. Chantal's Corner says

    March 21, 2017 at 11:51 am

    I hope you feel better soon.
    This cake looks DELICIOUS!!! Baking is not something I do often, but I should because I love desserts. Then again I might eat it all in a day or two, lol!

    Reply
  31. Shannon Burlingame says

    March 21, 2017 at 11:45 am

    WOW!! This looks delicious and perfect for spring and Easter 🙂 Thank you for sharing!!

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

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