Lemon Cream Coffeecake

Lemon Cream Coffeecake
Gluten, Soy & Dairy Free

pastry:
1 1/4 cup organic white rice flour
3/4 cup organic coconut flour
1 tb xanthan gum
1/2 ts kosher or sea salt
1 ts baking powder
1/2 ts baking soda
1 cup sugar
3 large organic egg
1/2 cup coconut oil
3/4 cup coconut milk
2 ts pure vanilla
1 tb lemon zest

lemon cream:
2 tb coconut milk
1 1/2 cup confectioner's sugar
1 ts lemon oil

*slivered almonds to sprinkle on top

Preheat oven to 350F.

Mix together lemon cream ingredients, and place bowl in refrigerator.

In your favorite stand mixer, put eggs, sugar, vanilla, oil and milk, zest and blend well.

In a seperate bowl put flours, xanthan gum, baking soda, baking powder, salt, and mix together.

Add dry ingredients to egg mixture, combine, then pour into 10" springform pan, sprayed with pam

Bake for 25 minutes. Cake will bounce back when you push on it.

When serving, pour lemon cream over each slice on each plate.

Enjoy!