Lemon Stars Cake
When I made the Paleo Stars, I knew there would be some people who would simply want cake, including The Papa, Kid Two, and Kid Four. I saw this idea in the Costco Connection Magazine. Their idea was based around buying a sheet cake at Costco… not in this house. The recipe below is a modification of a white cake I’ve been secretly working on. Just between us, it turns out I’ve invented the perfect corn free cornbread. How funny/sad is that? I keep trying to tell The Papa that it’s white cake, and he’s like, nope, this is the best cornbread I’ve ever tasted.
Kid Two was a huge help putting these stars together, so hats off to him!
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free*, Nut Free*, Peanut Free, Sesame Free, Legume Free, Vegan
*Most major brands of whip topping contain either almond, coconut, or soy. You may need to make your own whip topping, or use a glaze. Alternatively, if you can have nuts, soak cashews for a few hours, drain them, then put them in your bender with water and sweetener of choice. This makes a lovely cream sauce.
Before I dive into the recipe, I want to tell you a story. Gather round children (can you hear my old lady granny voice?) I didn’t have the regular So Delicious Whip Topping in the house. I was kicking myself in the backside because I had just been at a store that had it the day before, I looked at it, and thought, nah, I don’t need any. That same night, I decided we would be making these. So the next morning, I sent The Papa to the store for blueberries. Then I remembered that I needed raspberries (for the flag cake) and Whip Topping. I was going to drive all the way to San Francisco to purchase some, then I thought there may be a place a bit closer. I went to a local place, look, and there’s every version of Cool Whip that I didn’t even know existed. Next to that, up high, where you can totally miss it was the SO Delicious Whip Topping, but the LIGHT one. I’ve only ever bought the light topping once, when it first came out so Kid Two could compare the flavors. Remember Watermelon Cake? Well it made great use of the regular whip topping, no problems at all. This cake however had nothing but melting issues and I suspect it had to do with the fact that I used the light whip topping. In the end, these little stars are fantastic, but just know that if you have access to the regular whip topping, I’m pretty sure they will hold up even better.
1 cup Organic Sugar
1/2 cup Sorghum Flour
1/4 cup Arrowroot
1/4 cup Potato Starch
1/4 cup White Rice Flour
5 tsp Follow Your Heart Egg Replacement Powder (this is soy free. how cool!)
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/8 tsp Guar Gum
4 tsp Organic Vanilla Extract
1/2 cup Organic Extra Virgin Olive Oil
1/2 cup Unsweetened Milk of Choice + 2 tsp Organic Raw Unfiltered Apple Cider Vinegar
3 ounces Organic Unsweetened Milk of Choice
1 TBSP Organic Lemon Juice with Pulp
2 tsp Organic Lemon Flavor
So Delicious Whip Topping, or topping of choice
Organic Blueberries for topping
Related post: Lemon Gingerbread Ice Cream Recipe
Before you start, make sure you have your whip topping of choice thawed if necessary. Combine the 1/2 cup of unsweetened milk with the ACV and set aside. This is a play on buttermilk. Next, combine all of the dry ingredients in your stand mixer and mix with the wire attachment. Add in the liquid ingredients, and mix again. Make sure you scrape down the edges and remix to ensure it’s all well incorporated.
Next, line a large baking tray, or jelly roll pan, with parchment paper, and pour in the batter. I chose to cut the parchment to fit the tray rather than fold the edges to ensure the cake would be 100% flat in the end.
Spread the batter to all of the edges and bake at 350 starting for 18 minutes, checking for done-ness every few minutes after. The total bake time will vary depending on the size of your tray and thickness of your batter. When you pull the cake out, allow it to cool completely before adding the whip topping.
Leave your cake on the parchment, on the tray, and top. If you have melting issues like we did, place the tray in the freezer for 20 minutes, then use your cookie cutter to cut out the stars. We had to keep putting the tray in the freezer to pull this off. Top with blueberries and enjoy. Be sure to serve these on a plate with forks if you have melting problems. Here are the pictures: