This gorgeously layered citrus cake is not only pretty to look at but also tastes absolutely amazing. It’s three gluten and dairy-free citrus cake layers are super fluffy, moist, and frosted with a smooth and creamy whipped coconut cream. Despite its looks, this cake recipe is super simple and will take little effort to prepare. The perfect dessert to impress your loved ones with.
Spring is just around the corner and with it comes many new and delicious recipes. As a citrus fruit fan, I’ll be sharing lots of new citrus inspired creations on this blog in the upcoming weeks. Last week I already shared this tasty gluten-free glazed orange donuts recipe. Super easy to prepare and amazing taste. Check it out if you haven’t yet.
Citrus season is still in full swing, so for this week I am excited to share this delicious beauty of a layered citrus cake. While layered cakes are usually not my forte, I was quite happy with the end result. It’s cake layers are super fluffy, moist, and packed with lots of grapefruit zest. Plus they are gluten-free, dairy-free and refined sugar-free using Edwards and Sons Native Forest Organic Unsweetened Coconut Cream and Coconut Milk as well as Native Forest Organic Virgin Coconut Oil.
The whipped Native Forest Organic Unsweetened Coconut Cream makes for the perfect vegan cake frosting. It is light, smooth and one of the easiest cake frostings there is.
How to 
prepare this layered citrus cake
Preheat the oven to 325 degrees Fahrenheit and grease 3 6-inch springform pans with coconut oil. If you only have one of the springforms, bake one cake at a time.
In a large mixing bowl combine gluten-free flour, almond flour, baking powder, fresh rosemary and salt. Add softened coconut oil, eggs, maple syrup and avocado oil. Beat with a hand mixer until combined.
Add coconut milk and grapefruit zest and slowly mix until combined.
Evenly pour batter into the three pans and bake in the oven for about 30-35 minutes until a toothpick comes out clean after you stab it into the cake. Set aside to cool for about 10-15 minutes, then remove cakes from the pans and let cool completely on a cooling rack.
In the meantime prepare whipped coconut cream. In a bowl mix coconut cream and date syrup with a hand mixer or stand mixer for 30-60 seconds until fluffy. Place one of the cooled cakes onto your cake plate. Top with ⅓ cup of whipped coconut cream and spread evenly using an offset spatula.
Top with another cake layer and repeat the process.
At the end top cake with remaining coconut cream and spread evenly across and onto the sides using a dough scraper or an offset spatula.
Garnish with fresh fruits and serve immediately. Store leftovers in the refrigerator for up to three days.
If you happen to make this beautiful Layered Citrus Cake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Citrus Rosemary Cake
Ingredients
Citrus Cake
- 2 cups gluten-free flour blend
- 1 cup almond flour
- 1 tbsp baking powder
- ½ cup softened organic coconut oil, not melted
- 2 tbsp avocado oil
- 3 organic eggs
- 1 cup maple syrup (sub with honey)
- 1 tsp fresh rosemary, minced (optional)
- ⅔ cup unsweetened organic coconut milk (sub with other plant-based milk)
- Grapefruit zest, 1 grapefruit (sub with orange or lemon zest)
- Pinch of salt
Whipped Coconut Cream:
- 2 cans (27 oz) organic coconut cream
- 1 tsp date syrup (sub with maple syrup)
Instructions
1. Preheat the oven to 325 degrees Fahrenheit and grease 3 6-inch springform pans with coconut oil.
2. In a large mixing bowl combine gluten-free flour, almond flour, baking powder, fresh rosemary and salt.
3. Add softened coconut oil, eggs, maple syrup and avocado oil. Beat with a hand mixer until combined.
4. Add coconut milk and grapefruit zest and slowly mix until combined.
5. Evenly pour batter into the three pans and bake in the oven for about 30-35 minutes until a toothpick comes out clean.
6. Set aside to cool for about 10-15 minutes. Then remove cakes from the pans and let cool completely on a cooling rack.
7. In the meantime prepare whipped coconut cream. In a bowl mix coconut cream and date syrup with a hand mixer or stand mixer for 30-60 seconds until fluffy.
8. Place one of the cooled cakes onto your cake plate. Top with ⅓ cup of whipped coconut cream and spread evenly.
9. Top with another cake layer and repeat the process.
10, At the end top cake with remaining coconut cream and spread evenly across and onto the sides using a dough scraper or an offset spatula.
11 .Garnish with fresh fruits and serve immediately.
12. Store leftovers in the refrigerator for up to three days.
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