Cake:<\/strong> 1\u20443 cup Artisana Naturals Cashew Butter Preheat the oven to 350 F (176 C), and line an 8×8\u201d baking pan with parchment paper. Ingredients Cake: 1\u20443 cup freshly sliced blackberries 1\u20444 cup gluten-free 1:1 baking flour 2 large eggs 1 cup coconut sugar 1 teaspoon pure vanilla extract 1\u20442 teaspoon pure lemon extract 2 tablespoons fresh lemon juice 2 teaspoons fresh lemon zest 1\u20442 cup plain & unsweetened almond milk 1\u20443 cup melted coconut oil 1 2\u20443 cups…<\/span><\/p>\n","protected":false},"author":7,"featured_media":25396,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,56],"tags":[],"class_list":["post-25395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-lemon"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/25395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=25395"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/25395\/revisions"}],"predecessor-version":[{"id":25404,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/25395\/revisions\/25404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/25396"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=25395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=25395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=25395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\u20443 cup freshly sliced blackberries
\n1\u20444 cup gluten-free 1:1 baking flour
\n2 large eggs
\n1 cup coconut sugar
\n1 teaspoon pure vanilla extract
\n1\u20442 teaspoon pure lemon extract
\n2 tablespoons fresh lemon juice
\n2 teaspoons fresh lemon zest
\n1\u20442 cup plain & unsweetened almond milk
\n1\u20443 cup melted coconut oil
\n1 2\u20443 cups gluten free 1:1 baking flour
\n1\u20442 cup fine almond flour
\n3\u20444 teaspoon baking powder
\n1\u20442 teaspoon baking soda
\n1\u20444 teaspoon fine sea salt
\n1 tablespoon poppy seeds<\/p>\nFrosting<\/h2>\n
\n1\u20444 cup melted coconut oil
\n3 tablespoons blackberry jam
\n1 teaspoon pure vanilla extract
\n1 tablespoon plain & unsweetened almond milk
\n1 1\u20442 cups grain-free powdered sugar
\n1 teaspoon poppy seeds
\n2 tablespoons fresh sliced blackberries
\n2-3 fresh slices of lemon
\n1 teaspoon fresh lemon zest<\/p>\nDirections<\/h2>\n
\nAdd freshly sliced blackberries to a bowl and toss with 1\u20444 cup 1:1 gluten free baking flour so that the berries are coated in flour. Set aside to add to cake batter later.
\nAdd eggs and coconut sugar to a large mixing bowl (or an electric stand-mixer) and mix until well-combined. Slowly add the pure vanilla extract, pure lemon extract, fresh lemon juice and zest, and almond milk, and continue mixing until well-combined.
\nSlowly add the melted coconut oil to the bowl and mix again.
\nTo a separate bowl, add the 1:1 gluten-free baking flour, fine almond flour, baking powder, baking soda, and fine sea salt, and mix well.
\nSlowly pour the dry ingredients into the wet ingredients and mix until a creamy batter has formed. Fold in the floured blackberries and poppy seeds.
\nPour the batter into the baking pan lined with parchment paper and spread it evenly throughout the pan.
\nBake in the oven for 35-40 minutes, or until a toothpick pierced in the center of the cake comes out clean.
\nRemove the cake from the oven and place on a wire cooling rack. After 15 minutes, carefully remove the cake from the pan by lifting on the edges of the parchment paper and setting the cake back on the wire cooling rack. Let it cool for 2-3 hours.
\nWhile the cake is cooling, prepare the cashew butter frosting by mixing all of the frosting ingredients together until well-combined and creamy.
\nSpread the frosting on the top of the cake, and garnish with freshly sliced blackberries, lemon slices, poppy seeds, and lemon zest.
\nCut into 12 squares.
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"