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I love scones and cookies and baking. When I treat myself on Saturday mornings it usually involves one of those things paired with some delicious espresso drink. So far, on this cleanse, I've been very good about sticking to the foods on the list without modifying them into other forms. For example, eating coconut is not really the same as eating coconut flour, so I avoided it.

Part of this cleanse was restricting specific foods and part of it was honoring foods' original form. However, it's been long enough! I decided to morph my list of "ok" foods from their natural fruit form into something resembling cake as closely as I could muster. And I'm happy I did! Decorating this little nugget was a joy.

Who doesn't want to spend a Saturday afternoon selecting the prettiest edible flowers and slicing kumquats to delicately layer on top of silken coconut lemon zest frosting? Ok... probably a lot of people would choose alternate Saturday a.m. activities (like brunch or walking in the sunshine). But I loved it!













Picture a fresh scone with fresh and creamy whipped coconut drizzled with lemon glaze. now picture that with two more of the exact same layered on top, coated with kumquats and flowers. That is basically what you get in this three layer scone cake. The lemon and orange zest are a fresh invitations to spring while the coconut cream reminds we are still technically enjoying Winter. A perfect March treat.

And if you are looking for something a little more cake like and less scone like, i suggest you check out this GF, DF lemon cake recipe from Chrystal at Gluten Free Palate. It looks so delicious!! 😋

I hope you enjoy! Let me know what you think in the comments!

-- Orange Scone Cake with Lemon Coconut Glaze Recipe--

Ingredients

~Cake

coconut oil, 1/2 cup, melted

5 eggs, separated

orange juice, fresh squeezed, 1/2 cup

orange zest, 3 tbsp

coconut flour, sifted, 2 1/2 cups

almond meal, sifted, 1/2 cup

salt, 1 tsp

champagne, room temperature and fresh and bubbly, 1 1/2 cups

sparkling water, 1 1/2 cups

dates, soaked and pureed, 1/2 cup

~Frosting

orange zest, 2 tbsp

lemon zest, 2 tbsp

lemon juice (fresh squeezed), 3 tbsp

orange juice )fresh squeezed), 1/4 cup

4 cans coconut milk - divided. Use only the hard cream and reserve the water for later. Look here on how to do that.

raw honey, 1 tbsp

coconut water, reserved from the cans, 2 tbsp

~Glaze (optional)

kumquat peels

3 tbsp honey

coconut water, reserved from the cans, 3 tbsp

1/4 cup water

lemon juice, 1 tsp

Tools

food processor

Directions