Lemon Cream Layer Cake with Fresh Berries

Hello my loves!

As I’ve mentioned before, I’m currently pre-writing a lot of posts which will go live while I’m on my holidays. Hey, I’m probably traveling while you read!!!! Hello from what’s probably a plane. Or a cute veggie café. I don’t know, but don’t mind the super short post today, as I’m a bit short on time and there’s so much content I want to post.

bday cake

Without further ado, let’s get into this post. I’m dying to tell you guys about this gorgeous lemon cream layer cake (topped with all the fresh berries because fresh berries are really the best!), which coincidentally, was also this year’s birthday cake for yours truly.

I think it’s like the first time in centuries I haven’t had birthday cheesecake. But let me tell you this cake was just as good if not better!

bday cake

The lemon cake part is moist (heh), soft, fluffy and delicious. Can you ask for more? Then you have a lightly lemony coconut whipped cream which is also the best. Dude, this cake is really TOP NOTCH! Last but not least, we’ve got some berries!!!! Lots of them! I just love them more than words can explain.

bday cake

So, so good.

Hope you like this one if you decide to give it a go!

Lemon Cream Layer Cake with Fresh Berries

Lemon Cream Layer Cake with Fresh Berries


  • 200 grams coconut sugar
  • 3 Orgran "eggs"
  • 125 grams almond milk
  • 100 grams light olive oil
  • 220 grams flour
  • 15 grams baking powder
  • juice and zest from one lemon
  • fresh berries to garnish
  • 3 cans of full fat coconut milk
  • 40 grams white sugar


  1. Preheat oven to 375F (180ºC)
  2. Open coconut milk cans and chill in the fridge overnight.
  3. In a bowl, whisk together coconut sugar, "eggs", milk, oil and lemon juice,
  4. Add in sifted flour and baking powder.
  5. Whisk to combine until batter is smooth.
  6. Line two small round pans with parchment paper and pour batter inside.
  7. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.
  8. Let cake chill overnight before cutting (you'll need a cake cutting saw for optimal results)
  9. Remove the cream layer from the bottom of the coconut milk can lid and add it to a bowl with the sugar.
  10. Whisk until stiff.
  11. Add in lemon zest and stir to combine.
  12. Top each round of cake with the lemon cream and the last one with some berries too.

Have a lovely day everyone!


1 Comment

  • Reply superfitbabe August 14, 2017 at 12:43 am

    Have a blast on your holidays! Hope that your vacation spoils you with beautiful sights, crazy experiences, delicious food, and beautiful memories! Anyways, this lemon cake looks incredibly delicious! Look at those decadent layers! I’d probably eat half of the cake in one sitting!

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