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[comment_date] => 2022-02-02 10:12:33
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[comment_content] => This looks amazing!! Can you use 9in pans instead? Thanks for all the great recipes!
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[comment_content] => I’d suggest an 8-inch pan because the cakes will be pretty thin in 9-inch pans. But if it’s all you have, just be sure to bake them for a bit less time. Let me know how it goes 🙂
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[comment_content] => It worked great! The cake was delicious and the layers were not too thin at all. I did end up reducing the baking time a bit still though. Thanks!!
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[comment_content] => I’m so happy to hear that, YAY!
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Elizabeth
says:
-
I’d suggest an 8-inch pan because the cakes will be pretty thin in 9-inch pans. But if it’s all you have, just be sure to bake them for a bit less time. Let me know how it goes 🙂
-
Elizabeth
replied:
It worked great! The cake was delicious and the layers were not too thin at all. I did end up reducing the baking time a bit still though. Thanks!!-
I’m so happy to hear that, YAY!
2022-02-07 20:47:29WP_Comment Object
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2022-02-04 22:52:54WP_Comment Object
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[comment_content] => It worked great! The cake was delicious and the layers were not too thin at all. I did end up reducing the baking time a bit still though. Thanks!!
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[comment_content] => I’d suggest an 8-inch pan because the cakes will be pretty thin in 9-inch pans. But if it’s all you have, just be sure to bake them for a bit less time. Let me know how it goes 🙂
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[comment_content] => It worked great! The cake was delicious and the layers were not too thin at all. I did end up reducing the baking time a bit still though. Thanks!!
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[comment_content] => Can you recommend cook time or any other instruction modifications for cupcakes instead?
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[comment_content] => I haven’t tested it so I’m not sure, sorry! But I think this recipe would work great as cupcakes 🙂 Let me know if you end up trying it.
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Catie
says:
Can you recommend cook time or any other instruction modifications for cupcakes instead?
-
I haven’t tested it so I’m not sure, sorry! But I think this recipe would work great as cupcakes 🙂 Let me know if you end up trying it.
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[comment_content] => I haven’t tested it so I’m not sure, sorry! But I think this recipe would work great as cupcakes 🙂 Let me know if you end up trying it.
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[comment_content] => I am not able to eat almonds. Do you have a a suggested alternative for the almond flour please?
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[comment_content] => I haven’t tested anything else in here, sorry to say! Let me know if you experiment with anything 🙂
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Kelli
says:
I am not able to eat almonds. Do you have a a suggested alternative for the almond flour please?
-
I haven’t tested anything else in here, sorry to say! Let me know if you experiment with anything 🙂
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[comment_content] => I haven’t tested anything else in here, sorry to say! Let me know if you experiment with anything 🙂
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[comment_content] => This looks gorgeous and so yummy! I love almond/oat flour based recipes. Any changes I’d need to make if I used strawberries instead of raspberries?
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[comment_content] => Can’t wait for you to try it! Nope, just make sure to slice the strawberries thinly and press them down a bit into the buttercream, just like you’d do with the raspberries 🙂
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Rhonda
says:
This looks gorgeous and so yummy! I love almond/oat flour based recipes. Any changes I’d need to make if I used strawberries instead of raspberries?
-
Can’t wait for you to try it! Nope, just make sure to slice the strawberries thinly and press them down a bit into the buttercream, just like you’d do with the raspberries 🙂
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[comment_content] => Can’t wait for you to try it! Nope, just make sure to slice the strawberries thinly and press them down a bit into the buttercream, just like you’d do with the raspberries 🙂
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[comment_content] => Could you make these into cupcakes? If so…how long would you bake for?
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[comment_content] => It definitely can! I haven’t tested it though so not sure about the bake time, sorry!
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lindsey
says:
Could you make these into cupcakes? If so…how long would you bake for?
-
It definitely can! I haven’t tested it though so not sure about the bake time, sorry!
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[comment_content] => Looks incredible! If we can’t find siggis, would you recommend regular raspberry yogurt over greek yogurt?
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[comment_content] => I’d recommend greek still to ensure it’s the same consistency/moisture 🙂 Hope you enjoy this one!
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Monica
says:
Looks incredible! If we can’t find siggis, would you recommend regular raspberry yogurt over greek yogurt?
-
I’d recommend greek still to ensure it’s the same consistency/moisture 🙂 Hope you enjoy this one!
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[comment_content] => I made this cake exactly as written (except used Greek yogurt as we don’t have Siggi’s where I live) and it’s SO delicious! I used two 8-inch pans. At first, I wasn’t sure about the combination of all the different flavours, but it turns out that it all works together perfectly; the fresh raspberry and lemon offsets the sweetness of the frosting. The cake is a lovely texture too, reminds me of pound cake. Excellent!
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[comment_content] => So happy it turned out amazing! Thank you! ❤️
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Samantha
says:
I made this cake exactly as written (except used Greek yogurt as we don’t have Siggi’s where I live) and it’s SO delicious! I used two 8-inch pans. At first, I wasn’t sure about the combination of all the different flavours, but it turns out that it all works together perfectly; the fresh raspberry and lemon offsets the sweetness of the frosting. The cake is a lovely texture too, reminds me of pound cake. Excellent!
-
So happy it turned out amazing! Thank you! ❤️
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[comment_date] => 2022-02-06 15:47:13
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[comment_content] => Hi. I’m trying to avoid refined sugar. Could I use honey or agave or coconut sugar etc in the frosting n stead of icing sugar ? Thanks. Recipe looks amazing ! Going to try making it for my own birthday cake !
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[comment_content] => Hi, there! I have a recipe for paleo powdered sugar that’s made with coconut sugar 🙂
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Emma
says:
Hi. I’m trying to avoid refined sugar. Could I use honey or agave or coconut sugar etc in the frosting n stead of icing sugar ? Thanks. Recipe looks amazing ! Going to try making it for my own birthday cake !
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[comment_content] => Hi, there! I have a recipe for paleo powdered sugar that’s made with coconut sugar 🙂
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[comment_content] => Thank you Monique for this amazing recipe! I made this beautiful cake and it came out spectacular and so delicious. My frosting was not quite as pink and I’m not sure if its because I didn’t blend the raspberries long enough or not, but next time I might use more raspberries to make more juice. I also used a nutribullet to blend it so that could be the difference as well. I wish I could post a picture of my cake in my review lol.
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[comment_content] => Oh I’m SO glad you loved this one, Jodie! Thanks so much for leaving a review. Not totally sure about what may have affected the color but you could definitely use a bit more next time 🙂
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Jodie Stahl
says:
Thank you Monique for this amazing recipe! I made this beautiful cake and it came out spectacular and so delicious. My frosting was not quite as pink and I’m not sure if its because I didn’t blend the raspberries long enough or not, but next time I might use more raspberries to make more juice. I also used a nutribullet to blend it so that could be the difference as well. I wish I could post a picture of my cake in my review lol.
-
Oh I’m SO glad you loved this one, Jodie! Thanks so much for leaving a review. Not totally sure about what may have affected the color but you could definitely use a bit more next time 🙂
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[comment_content] => Made this cake according to the recipe. It’s absolutely delicious and looks amazing. Definitely a crowd pleaser!
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Michelle
says:
Made this cake according to the recipe. It’s absolutely delicious and looks amazing. Definitely a crowd pleaser!
-
I’m so happy you loved it, Michelle! Yay!
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[comment_content] => Hi!
My son loves lemon so I would like to make this cake for his birthday. Can I omit the poppyseeds?
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[comment_content] => Totally fine to do that! Hope you all love it, and happy bday to your son!
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Lynn
says:
Hi!
My son loves lemon so I would like to make this cake for his birthday. Can I omit the poppyseeds?
-
Totally fine to do that! Hope you all love it, and happy bday to your son!
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[comment_content] => I made my own oat flour for this recipe and it turned out great! I love the flavor of this cake with the lemon/almond/raspberry going on. I also made the frosting with plant based butter and it was delicious! I subbed plain greek yogurt for the flavored yogurt and the cake still had great flavor and is very very moist!
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Taylor
says:
I made my own oat flour for this recipe and it turned out great! I love the flavor of this cake with the lemon/almond/raspberry going on. I also made the frosting with plant based butter and it was delicious! I subbed plain greek yogurt for the flavored yogurt and the cake still had great flavor and is very very moist!
-
I’m so happy you loved it, Taylor! Thank you! ❤️
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[comment_content] => Has anyone successfully made this vegan? I can’t have eggs. Would either an egg replacer work or a flax egg?
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[comment_content] => See the notes above about using a flax egg! I haven’t personally tried it but think it will probably work 🙂 Let me know if you try it!
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nicole
says:
Has anyone successfully made this vegan? I can’t have eggs. Would either an egg replacer work or a flax egg?
-
See the notes above about using a flax egg! I haven’t personally tried it but think it will probably work 🙂 Let me know if you try it!
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[comment_content] => See the notes above about using a flax egg! I haven’t personally tried it but think it will probably work 🙂 Let me know if you try it!
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[comment_content] => Delicious cake! I used frozen raspberries that I had left over from picking in the fall. When they thawed I had a lot of juice already so I pretty much used that for in the icing. Then the mushed/thawed raspberries I put in between the layers. It tasted perfectly fine! I thought I’d add the extra juice to the top of the cake after I frosted since I didn’t have nice whole berries but that was a bad idea because it looked like blood 🤣🤣🤣 my husband and I laughed about that for a while. Sooo good though! I also used raspberry Greek yogurt and it turned out fine! Thanks Monique for a great recipe as always
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[comment_content] => Such a great idea, glad that worked well to use the frozen berries! Funny about the juice on top 😂 Happy you enjoyed this one though!!
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Marie
says:
Delicious cake! I used frozen raspberries that I had left over from picking in the fall. When they thawed I had a lot of juice already so I pretty much used that for in the icing. Then the mushed/thawed raspberries I put in between the layers. It tasted perfectly fine! I thought I’d add the extra juice to the top of the cake after I frosted since I didn’t have nice whole berries but that was a bad idea because it looked like blood 🤣🤣🤣 my husband and I laughed about that for a while. Sooo good though! I also used raspberry Greek yogurt and it turned out fine! Thanks Monique for a great recipe as always
-
Such a great idea, glad that worked well to use the frozen berries! Funny about the juice on top 😂 Happy you enjoyed this one though!!
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[comment_content] => Made for vday and holy crap is this good! Super moist and the raspberry lemon icing is so good!!
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Britt
says:
Made for vday and holy crap is this good! Super moist and the raspberry lemon icing is so good!!
-
YAY I’m so happy you loved it!!
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[comment_content] => AMAZING! I made this tonight and had to leave a review right away. It was SO good and everyone loved it!! I used maple syrup instead of honey and I used raspberry jam instead of raspberries in the frosting and it turned out great! That frosting tho – amazing. I also skipped the refresh raspberries in the frosting (I’m sure that would have been divine) but it was still delicious!
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[comment_content] => Ahh I’m so glad you loved it!! Those are all great options 🙂 Thanks for leaving a review, Hannah!
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Hannah
says:
AMAZING! I made this tonight and had to leave a review right away. It was SO good and everyone loved it!! I used maple syrup instead of honey and I used raspberry jam instead of raspberries in the frosting and it turned out great! That frosting tho – amazing. I also skipped the refresh raspberries in the frosting (I’m sure that would have been divine) but it was still delicious!
-
Ahh I’m so glad you loved it!! Those are all great options 🙂 Thanks for leaving a review, Hannah!
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[comment_content] => Is there a paleo substitute that can be used for the oat flour? 🙂
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[comment_content] => I know this is a late comment, but for anyone else who wants to make this paleo, I substituted cassava flour for the oat flour and it worked well =)
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Is there a paleo substitute that can be used for the oat flour? 🙂
-
Sorry to say I haven’t tested anything else! Let me know if you have any success 🙂
-
Camille
replied:I know this is a late comment, but for anyone else who wants to make this paleo, I substituted cassava flour for the oat flour and it worked well =)
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[comment_content] => I made this cake for a Birthday party and it was delish!! Amazing recipe, a staple in my kitchen now. Gluten free and with fresh ingredients, which I love! I made it with a regular berry yogurt and it turned out super moist. I was wondering if it would turn out just as nice swapping the almond flour for coconut flour instead? Or doing half and half of almond flour and oat flour? Thank you so much Monique!!
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[comment_content] => I’m so happy you love this one, María!! I wouldn’t recommend using coconut flour instead of almond because they absorb moisture completely differently and the texture will be off. And I wouldn’t alter the ratio of almond to oat flour either, sorry!
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María José
says:
I made this cake for a Birthday party and it was delish!! Amazing recipe, a staple in my kitchen now. Gluten free and with fresh ingredients, which I love! I made it with a regular berry yogurt and it turned out super moist. I was wondering if it would turn out just as nice swapping the almond flour for coconut flour instead? Or doing half and half of almond flour and oat flour? Thank you so much Monique!!
-
I’m so happy you love this one, María!! I wouldn’t recommend using coconut flour instead of almond because they absorb moisture completely differently and the texture will be off. And I wouldn’t alter the ratio of almond to oat flour either, sorry!
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[comment_content] => I LOVE raspberries and I’m always looking for new unique delicious recipes to use them. This one did not disappoint! The cake was absolutely decadent yet refreshing & a huge hit with my family. Thanks for this, its a keeper!
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[comment_content] => Yay!! So happy it turned out amazing and that you all loved it!
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I LOVE raspberries and I’m always looking for new unique delicious recipes to use them. This one did not disappoint! The cake was absolutely decadent yet refreshing & a huge hit with my family. Thanks for this, its a keeper!
-
Yay!! So happy it turned out amazing and that you all loved it!
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[comment_content] => Amazing dessert that I made for my celiac sister in-law and dairy free niece! Everyone loved it!
Call out to all Monique’s recipes as I always know they will turn out. Every single time!
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[comment_content] => I mistakingly added my last name. Could you please remove? Thanks!
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[comment_content] => No problem, all set! I’m so happy you all loved this cake!! Thanks for the love ❤️
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Tara
says:
Amazing dessert that I made for my celiac sister in-law and dairy free niece! Everyone loved it!
Call out to all Monique’s recipes as I always know they will turn out. Every single time!
-
Tara
replied:I mistakingly added my last name. Could you please remove? Thanks!
-
No problem, all set! I’m so happy you all loved this cake!! Thanks for the love ❤️
2022-04-15 20:55:23WP_Comment Object
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[comment_date] => 2022-04-16 17:37:22
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[comment_content] => Making this now! Stupid question- do I use the raspberry juice or the raspberry seeds? They both look like purée to me!
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[comment_content] => Hi, Anna! Sorry if I’m late + if that was unclear. After pureeing + straining the raspberries, you want to use the stuff that’s come out of the strainer, not the seeds 🙂
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Anna
says:
Making this now! Stupid question- do I use the raspberry juice or the raspberry seeds? They both look like purée to me!
-
Hi, Anna! Sorry if I’m late + if that was unclear. After pureeing + straining the raspberries, you want to use the stuff that’s come out of the strainer, not the seeds 🙂
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[comment_content] => Hi, Anna! Sorry if I’m late + if that was unclear. After pureeing + straining the raspberries, you want to use the stuff that’s come out of the strainer, not the seeds 🙂
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[comment_content] => I just baked this cake for my birthday and after tasting it, I couldn’t not leave a comment. BEST CAKE I HAVE EVER MADE! So moist and lemony. It somehow tastes like pound cake without the butter/sugar/flour. Insane! The icing is delicious but I think I could just eat the cake plain. It was so good! I used plain greek yogurt and baked in 8” pans, but made everything else as is. When it comes to baking with almond/coconut/oat flour, AK is my go to. Make this cake you won’t regret it! All the cookies too!
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[comment_content] => Omg that makes me so happy!! I’m so thrilled it came out perfectly. Thanks for the love 🥰 And HAPPY BIRTHDAY!!
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Nora
says:
I just baked this cake for my birthday and after tasting it, I couldn’t not leave a comment. BEST CAKE I HAVE EVER MADE! So moist and lemony. It somehow tastes like pound cake without the butter/sugar/flour. Insane! The icing is delicious but I think I could just eat the cake plain. It was so good! I used plain greek yogurt and baked in 8” pans, but made everything else as is. When it comes to baking with almond/coconut/oat flour, AK is my go to. Make this cake you won’t regret it! All the cookies too!
-
Omg that makes me so happy!! I’m so thrilled it came out perfectly. Thanks for the love 🥰 And HAPPY BIRTHDAY!!
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[comment_content] => Omg that makes me so happy!! I’m so thrilled it came out perfectly. Thanks for the love 🥰 And HAPPY BIRTHDAY!!
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[comment_content] => Made this cake once and everyone loved it! I would like to make it again and modify for my baby’s first birthday. What could I replace the honey with?
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[comment_content] => So happy to hear that everyone enjoyed it! You can use maple syrup 🙂
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Rachael
says:
Made this cake once and everyone loved it! I would like to make it again and modify for my baby’s first birthday. What could I replace the honey with?
-
So happy to hear that everyone enjoyed it! You can use maple syrup 🙂
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[comment_content] => This recipe was really good! I used egg replacer (cake did not fall apart), and there was a very bright lemon flavor. I also used the 9in cake pans and non dairy almond yogurt. Cake turned out to have more of a muffin-like texture, but it satisfied my cravings for cake! Would make again.
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[comment_content] => So happy it all worked out well!! That texture sounds amazing 😍 Thanks for sharing!
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Alyssa
says:
This recipe was really good! I used egg replacer (cake did not fall apart), and there was a very bright lemon flavor. I also used the 9in cake pans and non dairy almond yogurt. Cake turned out to have more of a muffin-like texture, but it satisfied my cravings for cake! Would make again.
-
So happy it all worked out well!! That texture sounds amazing 😍 Thanks for sharing!
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[comment_content] => Hi- I subbed oat to normal flour which normally works ok for me but the cake came out pretty dense- not fluffy cake texture at all. Still tasted good but I wonder could it also be party due to no oil or butter in the batter?
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[comment_content] => Hi, there. As I mentioned in the blog post, I wouldn’t recommend changing the flours in this recipe. If you don’t have oat flour, blending rolled oats to make your own works well 🙂
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Agnese
says:
Hi- I subbed oat to normal flour which normally works ok for me but the cake came out pretty dense- not fluffy cake texture at all. Still tasted good but I wonder could it also be party due to no oil or butter in the batter?
-
Hi, there. As I mentioned in the blog post, I wouldn’t recommend changing the flours in this recipe. If you don’t have oat flour, blending rolled oats to make your own works well 🙂
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[comment_content] => Hi, there. As I mentioned in the blog post, I wouldn’t recommend changing the flours in this recipe. If you don’t have oat flour, blending rolled oats to make your own works well 🙂
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[comment_content] => Hi Monique, before I try this recipe would you please confirm the baking times for the different cake pan sizes – you have given a longer time for the 6-inch cakes than for the 8-inch. I’m really looking forward to trying this one as I’ve loved so many of your gluten-free recipes over the years. They are so worth the effort to convert them to metric! Many thanks.
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[comment_content] => Hi, Val! Yes, the cakes will be taller/thicker in the 6-inch pans, so they need to bake longer than the 8-inch cakes. Can’t wait for you to try this one!
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Val
says:
Hi Monique, before I try this recipe would you please confirm the baking times for the different cake pan sizes – you have given a longer time for the 6-inch cakes than for the 8-inch. I’m really looking forward to trying this one as I’ve loved so many of your gluten-free recipes over the years. They are so worth the effort to convert them to metric! Many thanks.
-
Hi, Val! Yes, the cakes will be taller/thicker in the 6-inch pans, so they need to bake longer than the 8-inch cakes. Can’t wait for you to try this one!
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[comment_content] => Hi, Val! Yes, the cakes will be taller/thicker in the 6-inch pans, so they need to bake longer than the 8-inch cakes. Can’t wait for you to try this one!
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[comment_content] => I wish I could give this cake 10 stars! This is one of my new favorite cake recipes. It is so delicious!! My husband really loved it as well. I didn’t want a 3 tier cake because there are only 2 of us in my home (and that’s a lot of cake to eat), so I used your recipe for the Lemon Blueberry Zucchini cake as a guide and adapted the recipe to be baked with just one layer in a square 8×8 pan. I baked it at 350 for 30-35 mins, and it turned out perfectly!! I put the ingredient quantities I used below in case anyone wants to bake it this way. Thank you for the recipe!
-2 eggs
-1/2 cup honey
– 1 (5.3 oz) container raspberry Greek yogurt
-zest from 2 small lemons
-half of 1/3 cup lemon juice
-1 Tsp almond extract
-1 1/2 cup almond flour
-3/4 cup oat flour
-1 TB poppyseeds
-1 Tsp baking soda
-1/4 Tsp salt
-1/2 cup butter
-1 cups powder sugar
-1 TB lemon juice
-1 TBS raspberry juice (from chopping and straining 1/4 cup raspberries)
-2 Tsp lemon zest
-I also cut raspberries in half and coated them with some oat flour and folded them into the batter.
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[comment_content] => Just saw your post on FB — it looked INCREDIBLE! Love that idea. Thanks so much for sharing!
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Rebecca
says:
I wish I could give this cake 10 stars! This is one of my new favorite cake recipes. It is so delicious!! My husband really loved it as well. I didn’t want a 3 tier cake because there are only 2 of us in my home (and that’s a lot of cake to eat), so I used your recipe for the Lemon Blueberry Zucchini cake as a guide and adapted the recipe to be baked with just one layer in a square 8×8 pan. I baked it at 350 for 30-35 mins, and it turned out perfectly!! I put the ingredient quantities I used below in case anyone wants to bake it this way. Thank you for the recipe!
-2 eggs
-1/2 cup honey
– 1 (5.3 oz) container raspberry Greek yogurt
-zest from 2 small lemons
-half of 1/3 cup lemon juice
-1 Tsp almond extract
-1 1/2 cup almond flour
-3/4 cup oat flour
-1 TB poppyseeds
-1 Tsp baking soda
-1/4 Tsp salt
-1/2 cup butter
-1 cups powder sugar
-1 TB lemon juice
-1 TBS raspberry juice (from chopping and straining 1/4 cup raspberries)
-2 Tsp lemon zest
-I also cut raspberries in half and coated them with some oat flour and folded them into the batter.
-
Just saw your post on FB — it looked INCREDIBLE! Love that idea. Thanks so much for sharing!
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[comment_content] => Made this for my MIL’s 80th and everyone absolutely loved it and couldn’t believe I made it. Moist, flavorful and not too sweet. It’s was perfect and so pretty
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Joelle
says:
Made this for my MIL’s 80th and everyone absolutely loved it and couldn’t believe I made it. Moist, flavorful and not too sweet. It’s was perfect and so pretty
-
Aw yay!! I’m so glad everyone loved it ❤️
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[comment_content] => This was absolutely divine! I’ve made it dairy free and also made it with butter in the icing. Both incredible. The cake is so moist and the flavor is wonderful.
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Danielle Guzman
says:
This was absolutely divine! I’ve made it dairy free and also made it with butter in the icing. Both incredible. The cake is so moist and the flavor is wonderful.
-
So glad you are enjoying this recipe and that it turned out great!
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[comment_content] => Looks amazing! Do you have any tips for high altitude baking (7,000ft)?
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Anonymous
says:
Looks amazing! Do you have any tips for high altitude baking (7,000ft)?
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[comment_content] => This looks amazing! Do you have any tips for high altitude (7,000 ft.) baking?
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[comment_content] => Unfortunately I don’t – so sorry! Let me know if you give this recipe a try!
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Anonymous
says:
This looks amazing! Do you have any tips for high altitude (7,000 ft.) baking?
-
Unfortunately I don’t – so sorry! Let me know if you give this recipe a try!
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[comment_content] => Unfortunately I don’t – so sorry! Let me know if you give this recipe a try!
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[comment_date] => 2023-04-09 12:01:04
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[comment_content] => Just made this for Easter, and it came out so good!! Love that there’s no added sugar in the cake.
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Maegan Wing
says:
Just made this for Easter, and it came out so good!! Love that there’s no added sugar in the cake.
2023-05-11 21:18:13WP_Comment Object
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Madison
says:
So good!
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[comment_content] => One of my favorite cake recipes!! If I wanted to do a 3 layered 8” cake, how should I change the measurements? Add 1/3 to everything?
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[comment_date] => 2023-08-07 20:32:07
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[comment_content] => Hi Ashley- I am so glad you’re loving this recipe. I haven’t tried making this as a layered cake with 8″ pans so I am not quite sure how to adjust the recipe. Let me know if you give it a try and how it turns out!
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Ashley C
says:
One of my favorite cake recipes!! If I wanted to do a 3 layered 8” cake, how should I change the measurements? Add 1/3 to everything?
-
Hi Ashley- I am so glad you’re loving this recipe. I haven’t tried making this as a layered cake with 8″ pans so I am not quite sure how to adjust the recipe. Let me know if you give it a try and how it turns out!
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[comment_content] => Hi Ashley- I am so glad you’re loving this recipe. I haven’t tried making this as a layered cake with 8″ pans so I am not quite sure how to adjust the recipe. Let me know if you give it a try and how it turns out!
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2023-12-20 03:53:33WP_Comment Object
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[comment_content] => The flavors in this cake are amazing! Such a perfect summer cake but really for any time of year! I typically like my favors simple when it comes to cake but this one is a real winner!
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Alyssa
says:
The flavors in this cake are amazing! Such a perfect summer cake but really for any time of year! I typically like my favors simple when it comes to cake but this one is a real winner!
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[comment_content] => Being strictly gluten free, I can’t tell you how happy I am to have found Monique’s cake recipes. They are the only cakes I make. Every recipe I’ve tried comes out great. I made this one for my daughters birthday and people still talk about it. Nobody realizes it’s gluten free either!
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[comment_content] => So happy to hear that, Maria! Plenty more delicious gluten free recipes to come 🙂
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Maria Packer
says:
Being strictly gluten free, I can’t tell you how happy I am to have found Monique’s cake recipes. They are the only cakes I make. Every recipe I’ve tried comes out great. I made this one for my daughters birthday and people still talk about it. Nobody realizes it’s gluten free either!
-
So happy to hear that, Maria! Plenty more delicious gluten free recipes to come 🙂
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[comment_content] => The icing was great and the cake was overall delicious but I think I would replace the honey for the cake with regular sugar as it tasted like it needed to be a bit more sweet for me.
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[comment_content] => Let me know if you give it a try!
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Lauren
says:
The icing was great and the cake was overall delicious but I think I would replace the honey for the cake with regular sugar as it tasted like it needed to be a bit more sweet for me.
-
Let me know if you give it a try!
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[comment_content] => I made this cake recently, and it was so yummy! I filled it with lemon curd and topped it with cream cheese frosting. I also subbed chia seeds for poppyseeds bc I didn’t have them. Thanks for a great recipe!
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[comment_content] => Amazing! The lemon curd sounds delicious 🙂
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I made this cake recently, and it was so yummy! I filled it with lemon curd and topped it with cream cheese frosting. I also subbed chia seeds for poppyseeds bc I didn’t have them. Thanks for a great recipe!
-
Amazing! The lemon curd sounds delicious 🙂
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[comment_content] => Amazing! The lemon curd sounds delicious 🙂
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[comment_content] => I followed the recipe precisely and this was divine! I made it for Easter Sunday and it was a hit!! My 3 year old is newly wheat free due to allergies and he LOVED this cake.
Do you have any recommendations for converting this to cupcakes?
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[comment_content] => So happy to hear that! For cupcakes, you’ll just need to bake this for about 15 minutes (same temperature).
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Allison
says:
I followed the recipe precisely and this was divine! I made it for Easter Sunday and it was a hit!! My 3 year old is newly wheat free due to allergies and he LOVED this cake.
Do you have any recommendations for converting this to cupcakes?
-
So happy to hear that! For cupcakes, you’ll just need to bake this for about 15 minutes (same temperature).
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[comment_content] => So happy to hear that! For cupcakes, you’ll just need to bake this for about 15 minutes (same temperature).
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[comment_content] => I so appreciate how allergen friendly this recipe is! I made it for my mom who is GF, DF, and allergic to eggs. It works well with the Bob’s Red Mill egg replacer. I made a 3 layer 6″, and it was the prettiest centerpiece. The cake itself is a bit dense, but anyone who bakes with almond flour will know what to expect.
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[comment_content] => Absolutely! Great for anyone with a variety of allergies.
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Aly
says:
I so appreciate how allergen friendly this recipe is! I made it for my mom who is GF, DF, and allergic to eggs. It works well with the Bob’s Red Mill egg replacer. I made a 3 layer 6″, and it was the prettiest centerpiece. The cake itself is a bit dense, but anyone who bakes with almond flour will know what to expect.
-
Absolutely! Great for anyone with a variety of allergies.
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[comment_content] => Hello,
I am excited to try this recipe for my mom’s upcoming birthday! Would you have a recommendation for an alternative to oat flour?
Thank you so much!
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[comment_date] => 2025-01-21 12:16:55
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[comment_content] => Hi! I can’t suggest a swap for the flours in this recipe – sorry!
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Anonymous
says:
Hello,
I am excited to try this recipe for my mom’s upcoming birthday! Would you have a recommendation for an alternative to oat flour?
Thank you so much!
-
Hi! I can’t suggest a swap for the flours in this recipe – sorry!
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[comment_content] => This cake was one of the best cakes I ever ate. Moist, flavorful and best of all healthy ingredients. I’m not a fan of buttercream frosting because of all the sugar. I may try it next time with a cream cheese frosting, and maybe some lemon curd in the filling. It was very expensive to make and very time-consuming, but in the end, well worth it and absolutely delicious! Thank you for all your wonderful recipes!
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[comment_content] => So glad you loved this one! Try my lemon cream cheese frosting here and let me know if you liked it better 🙂
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Darlene
says:
This cake was one of the best cakes I ever ate. Moist, flavorful and best of all healthy ingredients. I’m not a fan of buttercream frosting because of all the sugar. I may try it next time with a cream cheese frosting, and maybe some lemon curd in the filling. It was very expensive to make and very time-consuming, but in the end, well worth it and absolutely delicious! Thank you for all your wonderful recipes!
-
So glad you loved this one! Try my lemon cream cheese frosting here and let me know if you liked it better 🙂
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This looks amazing!! Can you use 9in pans instead? Thanks for all the great recipes!