A delightfully dairy, egg, and nut free cake that's the perfect way to finish off a summer meal!

Free from peanuts, nuts, dairy, egg, soy, fish, shellfish

Lemon coconut creme

Ingredients
1/3 cup coconut fat from a tin of full fat coconut milk
1/2 tsp vanilla extract
1 tbsp. lemon juice
1/4 cup raw cane sugar

Leave the can of coconut milk in the fridge overnight so it can firm up. Scoop out the fat, and add vanilla, lemon, and sugar. Use a hand mixer to blend well. It should be frothy and whipped. Leave it covered, in the fridge, until ready to use. 

Blueberry Lemon Cake

Ingredients
3/4 cup unsweetened applesauce
1/2 tsp vanilla extract
3/4 cup water
1 1/2 tbsp. olive oil
1 tbsp. lemon juice
1/3 cup raw cane sugar
a pinch of salt
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
2 tsp baking powder
1/2 cup blueberries

Preheat the oven to 375F and line an 8 inch round cake pan with parchment paper. 

Add the applesauce, vanilla, water, oil, lemon juice, sugar, and salt to a large mixing bowl. Whisk well. Add the flour, baking soda, and baking powder and beat until well combined. Pour the batter into the cake pan and smooth the top out with a spatula. Bake for 20 - 22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest until it reaches room temperature. Pour the coconut creme on top and smooth it out with a spatula, then pile the blueberries in the center. Garnish with sprigs of rosemary and a slice of lemon.