Lemon & Blueberry Cake ( grain-free, gluten free, no refined sugar)
Prep Notes
I have to say this is my new favorite Cake !!! And it doesn't have chocolate in it? Lemon & Blueberries just make a perfect combo, so that's why it's my new fav!
I tested a lot of different flours or this cake but I always seem to go back to almond flour.
I used a 6-inch pan so cooking time was 35 minutes.
For an 8 inch pan cooking time about 30 minutes.
For cupcakes about 22 minutes.
Cooking Time
30
Ingredients
Cake
2 1/2 cup almond flour
¼ cup coconut flour
1/2 cup maple syrup
¼ teaspoon sea salt
1½ teaspoons baking soda
4 large eggs, lightly beaten
1 tablespoon almond milk
1 cup blueberries
½ cup avocado oil
Glaze
2 tablespoons coconut butter melted
zest and juice 1 lemon
2 tablespoons honey
2 tablespoons full fat coconut milk
Directions
Preheat oven 350' line baking pan with parchment paper
In a large bowl mix flours, sugar, salt, baking soda together. Set aside.
In the bowl of a mixer add eggs, milk, avocado oil, zest, lemon juice together.
Add dry ingredients to wet ingredients.
Mix just until incorporated. Fold in blueberries
Bake at 350 degrees for 30-40 minutes. Check after 30 minutes.
Glaze
Whisk all ingredients until smooth in a small bowl.