Magical Lemon Souffle Cake

Lemon souffle cake with wholesome ingredients. Oh, my! Go here for the recipe.

from empoweredsustenance.com

This “cake” requires the aforementioned quotation marks because it does not fit the typical definition of a cake. The texture is a cross between a pudding and a souffle–very moist and very light.

Magical Lemon Souffle Cake 

4 Tbs. coconut oil, melted (or melted butter)

4 eggs, separated (or egg replacer)

1/4 cup cauliflower puree (or pureed white beans)

1/4 cup sifted coconut flour

1-2 tsp. lemon zest

1/4 cup fresh lemon juice

50 drops vanilla flavored stevia (or your choice of sweetener equal to 1 cup)

1 cup SCD yogurt* or coconut milk

1/4 tsp. sea salt

Preheat the oven to 350. Grease a pie dish or a 9” cake pan. With a handheld electric mixer, combine the egg yolks, coconut oil, cauliflower or bean puree, coconut flour, lemon zest, lemon juice, and stevia (or sweetener of choice) together. The coconut oil may harden into small chunks if the rest of the ingredients are not at room temperature. In that case, just whisk the mixture over a pan of simmering water–the coconut oil will dissolve and the mixture will become smooth. 

Whip the egg whites with the sea salt until stiff, glossy peaks form. Fold 1/3 of the egg whites into the the egg yolk mixture, then fold the lightened egg yolk mixture into the remaining egg whites. 

Pour into the prepared pan and smooth the top with a spatula. Set into a larger pan and fill the outer pan with hot water to come 1/2 inch up the cake pan, creating a water bath. Bake for 50 minutes, until set and dry looking around the edges. 

Serve warm, at room temperature or chilled–preferably with SCD whipped cream or whipped coconut cream. Makes 5 generous servings.