Gluten Free Egg Free YL Lemon/Lime cake – moist, delicious!
“Mom, can you make me a Lemon cake for my birthday cake this year?”
“Sure hon.” (Yikes) We are on a 90 day elmination of wheat and eggs to rest and repair the gut until the end of September.My awesome lemon cake recipe (from Dr. Weil’s recipes) takes 5 eggs and uses regular wheat….)
Hello Google my old friend.
I was lucky enough to find this recipe http://www.livingwithout.com/recipes/gluten_free_luscious_lemon_cake-2842-1.html . It called for 4 eggs but instructs you how to make the cake without the eggs and even mentioned that in the test kitchen version of egg free that it tasted delicious.
So where to do the Young Living oils come into play? I have found over the years that adding a Young Living oil to a recipe adds a flavor dimension that makes the food taste amazing. I make salad dressings (essential oils turn a ho hum salad dressing into the most flavorful, rich dressing you’ve ever tasted… Basil, Oregano, Thyme, Marjoram, Tarragon, Dill, Lemon, Lime, Cinnamon) The key in most cases is to not use too much. This example of using 10 drops of Lemon is unusual but Lemon cake recipes can take it.
If I were using Oregano or Thyme or Basil in my salad dressing recipe I would only add 1 drop.
If I were adding those oils to my spaghetti sauce I would stick a toothpick in the oil bottle then stir it into the sauce to add the oil flavor (can you tell I have thrown out pasta sauce for being “over flavored” before? ). By the way, don’t stick the toothpick back into your oil bottle if you still need more flavor… Don’t waste your money on the grocery store lemon extract, you’ll be disappointed compared to this.
Don’t try to use the healthfood store brand (check your bottle, even though it says “100% pure essential oil” the side of the health food store oils usually say not for internal consumption (gee whiz what on earth did they add to that lemon oil after they extracted it so that it’s not safe to ingest???).
Here’s what I did:
Follow this recipe (I made the Mary’s flour blend in the recipe) used an egg replacement (EnerG Egg replacer) and since I didn’t have a lemon to zest I used 10-drops of Lemon and 5 drops Lime oils. I still used lemon juice. Even the batter tasted amazing (safe to taste… no raw eggs). I didn’t make the lemon curd filling (know my son would turn his nose up at that).
I baked the cake in 2 9-inch rounds, lined with parchment paper
For frosting I used organic powdered sugar ,coconut milk and about 1 Tbs coconut oil and 10 drops YL Lemon oil and 2-3 drops Lime oil with some organic lemon juice (added until desired consistency). This made a thick icing that was easily spreadable but not drippy.
If you haven’t seen my guacamole recipe on my Facebook page using Young Living Lime oil instead of lime juice, go check it out. It is amazing!
If you want to know how to add Orange oil to coconut haystacks click the link.
If you would like to know why essential oils would be a good thing to add to foods (think smoothies, oatmeal, cookies, pasta sauce, soups, herbed oils etc. ) click here.
To order your own oils that not only could make your food taste amazing but also help you with things like headaches, digestive concerns, allergies, chronic pain, sleep, over-stress, mood, dental health, inflammation, asthma and more …
Still have questions? Email me @ firstname.lastname@example.org.
My passion is to share options for getting your health back and keeping it that way. I’m so glad someone showed me years ago!