(Lemon) Cake, Curd, and Cream in a Cup
Prep time: 
Cook time: 
Total time: 
Serves: 6
The Cake
  • 4 eggs (whites and yolks separated)
  • ¾ cup full fat canned coconut milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • ½ cup blanched almond flour (process if it's course)
  • ½ cup coconut flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
The Curd
  • 2 eggs
  • 2 egg yolks
  • ⅓ cup honey
  • zest from 1 lemon (to make it extra tart!)
  • ½ cup fresh lemon juice
  • 6 tablespoons coconut oil
  • 6 thin slices of spiraled lemon peel for garnish
The Cream
  • The cream from one CHILLED can of full fat coconut milk (if the cream is not chilled, it will come out lumpy)
  • ¼ teaspoon of lemon extract
  • Liquid stevia (to taste)
For the Cake:
  1. Preheat oven to 350 degrees. Line a square pan with parchment paper so that the paper comes up on the sides (you'll use this to pull the cake out of the pan when finished).
  2. In a large bowl, mix egg yolks, coconut milk, vanilla and honey with a hand mixer for 2 minutes.
  3. In a small bowl, beat egg whites on medium-high until stiff peaks form (about 2 minutes).
  4. Gradually fold the egg whites into the yolk mixture until combined.
  5. Sift the dry ingredients into egg mixture and gently fold to combine.
  6. Pour the batter into the prepared baking dish and place in the middle of the oven. Check the center with a toothpick after 20 minutes. Bake for longer, if needed. Use the parchment paper to pull the cake from the pan and place on a cooling rack. While the cake is baking, you can make the curd.
For the Curd:
  1. In a medium sized pan, whisk together all ingredients (except for coconut oil) until well combined. Add the coconut oil and turn on low heat. Stir constantly until the oil is completely melted.
  2. Turn up to medium heat and continue to stir for 5-7 minutes until the curd just starts to simmer.
  3. Remove it from the heat and strain through a sieve. (A cheesecloth might work, but the curd may be too hot to handle.)
  4. Place in refrigerator uncovered to cool.
For the Cream:
  1. In a small bowl, whip your coconut cream with a handheld mixer until it's nice and fluffy.
  2. Add lemon extract and stevia and whip again until well combined. Store in fridge until assembly.
To assemble:
  1. Cut your cake into nine even squares. Now, slice each square in half so that you have 18 skinny squares of cake. (You can also use a cookie cutter to make rounds -- it just leaves you with a lot of leftover cake to "sample.")
  2. Place a layer of cake in the bottom of the glass.
  3. Add a dollop of lemon curd. No need to spread out.
  4. Add a dollop of cream. No need to spread out.
  5. Place another layer of cake on top and gently press down so that the curd and cream spread.
  6. Repeat with more curd, cream, and cake.
  7. Top with a dollop of curd and cream and lemon spiral for extra fancy.
Recipe by BARE BAKERY at https://www.barebakeryhouston.com/lemon-cake-curd-and-cream-in-a-cup/