Lemon Layer Cake with Fresh Berries

Lemon-Berry Cake - Vegan version here

2 cups gluten-free flour I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour

1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)

1 tablespoon baking powder

½ teaspoon salt

½ cup softened butter (can use dairy-free)

3 large eggs

3 tablespoons oil of choice like vegetable oil or melted coconut oil

1 cup honey or maple syrup (or combo of both)

⅔ cup almond milk or other milk of choice

1 teaspoon vanilla extract

zest of 2 to 3 large lemons, to taste

Lemon Whipped Cream (recipe below)

3 to 4 cups mixed berries (some sliced and halved for in between layers)

edible flowers, optional

subheading: Lemon Whipped Cream :

16 oz. regular or dairy-free cream cheese or mascarpone

1 to 2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1 ¾ cup firm coconut cream, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)

3 to 5 tablespoons honey or other sweetener of choice (more or less to taste)

juice and zest from 1 lemon (more or less to taste)

Directions at wifemamafoodie.com

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