This AIP Lemon Layer Cake is the perfect treat for spring and summer. It is light, moist, refreshing, and a perfect balance between lemon and sweetness. Plus, it uses only a little over 1/3 cup of maple syrup and honey combine (so basically sugar) for the whole cake including the frosting. Easter right around the corner, this AIP Lemon Layer Cake would be the perfect ending and accompaniment to any Easter brunch, lunch, or evening meal.
Combine the plantains, banana, pumpkin puree, coconut oil, maple syrup, arrowroot starch, baking soda, cream of tartar, and apple cider vinegar in a high powered blender and process until smooth.
Meanwhile, prepare the frosting. Combine the banana, coconut milk fat (drain off the water/liquid), the zest and juice of 1 medium lemon, and 2-3 Tbs honey. Refrigerate until needed.
The batter may seem a little chunky with plantain pieces after blending, but they aren't even noticeable after baking. The plantains could be blended by themselves first, before adding the other ingredients to yield a smoother batter.