Paleo Lemon Blueberry Almond Cake
This delightful Paleo Lemon Blueberry Almond Cake is a moist, flavorful dessert that combines the tartness of fresh lemons with the sweetness of blueberries. Made with almond flour and natural sweeteners, it's a healthy treat that fits perfectly into a Paleo lifestyle.
Cuisine: American
Cooking time: 35 minutes
Serves: 8
Ingredients
- 2 cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- 1/2 cup raw honey
- 1/4 cup coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil.
- 2. In a large mixing bowl, combine the almond flour, baking soda, and salt, mixing well to ensure there are no lumps.
- 3. In another bowl, whisk together the eggs, raw honey, melted coconut oil, lemon juice, vanilla extract, and lemon zest until well combined.
- 4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
- 5. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Browse more: Gluten Free · Dairy Free
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