Um, I don’t even know what to say, except why has it taken me so long to come up with this?? This grain free lemon blueberry cake disappeared in about 5 minutes after it came out of the oven!
Couple tips: make sure you’re using blanched almond flour. It will offer a smoother texture, and won’t be overly moist. Secondly, use fresh blueberries instead of frozen, if possible. If you use frozen, the blueberries will thaw and make the cake a gloppy mess. Lastly, Let the cake cool for at least a 1/2 hour in the pan before eating. I know it’ll be hard, but it’s worth it. =)
You could also make these into muffins if you want! You’d probably reduce the cooking time by about 10 minutes if you do, though, so between 20-30 minutes cook time for muffins.
Ingredients
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- Preheat oven to 350 degrees and grease a standard-sized loaf pan with coconut oil (very important!)
- In a large bowl, combine dry ingredients.
- In a separate bowl, whisk together the eggs, coconut milk, syrup and lemon essential oil.
- Stir into the dry ingredients, then gently fold in blueberries.
- Pour into greased pan, then bake for 30-40 minutes, until golden brown and toothpick inserted comes out clean.
For an extra zing of lemon, add in the zest of one lemon!
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Sonia says
May I use fresh lemon juice? If so, how much?
Shanti Landon says
Hi, Sonia! I’m afraid you would need a lot more lemon juice than concentrate, which would change the consistency of the batter. However, you may be able to use lemon zest? I think you might be able to google lemon zest sub for extract or something like that? Hope that helps!
Pauline A says
Chef Google tells me that 8 drops lemon oil = 1 TBSP lemon zest
April says
LOVE this recipe!! I used 1 cup almond, 1 cup coconut flour, and added a touch of fresh lemon juice and a ton of lemon zest. It is crumbly, but what do I care – the flavor is perfect!
Thanks for sharing!!!! I am a new fan
Shanti Landon says
Great! Glad you found something that worked for you!