Relax and refresh with this creamy lemon mint pudding cake. It provides a pleasant interlude during the day, making a great afternoon tea cake. Lemon and Mint also combine to exquisitely finish any occasion on a light note.

Lemon Mint Pudding Cake

Frosting Ingredients:
2 cups Thai Young Coconut
1/8 tsp. Himalayan sea salt
1/3 cup lemon juice
¼ cup melted coconut oil
1 tsp. lemon zest
½ cup agave
¼ tsp. vanilla extract
2 tbsp. lecithin (grind to powder in a coffee grinder)

Directions:
Place the coconut, salt, lemon juice, lemon zest, agave, and vanilla into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add the melted coconut oil. Evenly incorporate the oil. Then with the blender still on low, add the lecithin and evenly incorporate without over blending. Place the frosting into an air tight container and put into the refrigerator for 4 to 8 hours before using.

Cake Ingredients:
2 cups avocado (approximately 4 to 5 avocados mashed into a measuring cup)
2 cups coconut flour
1 lemon (set aside for later)
Some mint leaves for decoration
¼ tsp. Himalayan sea salt
¾ cups agave
½ cup filtered water
10 drops mint medicine flower extract
½ cup chia powder
½ cup lemon juice
1 tbsp. lemon zest

Directions:
Preheat the oven to 350 degrees. Place the avocado, coconut flour, salt, agave, lemon juice, lemon zest, water, and medicine flower extract into a Cuisinart. Mix, making sure to scrape the sides down intermittently, until evenly mixed. Place the mixture into a large bowl and add the chia powder. Mix that evenly into the mixture. Take a 7” by 3” round cake pan with a removable bottom and spray it with the melted coconut oil. Place the batter into the pan. Use a press to make sure the cake is pressed into the pan evenly. Make sure there are no air holes in the batter. Place the pan into the center of the oven and bake for 35 minutes. Check the cake with a toothpick in the center. If it comes out clean, the cake is done. If not, place the cake back into the oven for 5 to 10 minutes and check it again. Remove the cake from the oven, unlock the side of the pan and run a thin knife around the side of the cake to loosen it from the pan. Remove the side of the pan, leaving the bottom intact, and let the cake cool for 1 hour. Make sure the cake is completely cool before trying to frost.

Decorating Directions:
Remove the frosting from the refrigerator. Set it on the counter for ½ hour in order to let it soften. Take the lemon and slice it. You want 3 even slices to construct the lemon fan. Take each slice and make a single cut from the center to the end in each slice. Take the remaining lemon and make zest with it using a mandolin grater. Take both the lemon slices and zest and place them on a plate. Cover the plate with saran wrap and place it into the refrigerator while you are frosting the cake.

Take a cake spatula and separate the cake from the pan bottom. Place the cake on a rotating cake tray. Place some frosting into a pastry bag with an 864 tip. Take a small cake spatula and frost the cake. You can refer to you tube videos on how to frost a cake. Once the cake is frosted, use a cake spatula to remove the cake from the rotating cake tray. Place it on a decorative plate. Take the pastry bag and place 2 rows of florets all around the top edge. Place another row of florets all the way around the base of the cake. Take the lemon slices and fan them out in the center of the top of the cake. Place the mint leaves decoratively on the top. Sprinkle the cake with lemon zest. You can refer to the photo for decoration if needed.

Will store in the refrigerator for 3 to 5 days. Will last in the freezer up to 1 month.