The Best Lemon Blueberry Cake - And It's HEALTHY!
This lemon cake is mentioned in my Orange Raspberry Cake Recipe, but it’s so delicious it needs its own page!
Preheat oven to 350 Degrees and rub coconut oil on an 8x8 baking pan, I also like to add a square of parchment paper to the bottom of the dish.
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Ingredients
In a high powered blender* add:
6 Eggs
1/2 Cup Coconut Oil
6 TBSP Maple Syrup
6 TBSP Dairy Free Milk (I use simple homemade cashew milk — see instructions below) But seriously any milk will work I am sure!
Zest AND Juice from a Whole Organic Lemon
1/2 tsp Pure Vanilla Extract (You can use 1 tsp if you love vanilla flavour)
Blend on high until light and fluffy. Then add…
1/2 Cup Coconut Flour
1/2 Cup Almond Flour
1/2 tsp Baking Soda
1/4 tsp Sea Salt
Blend until combined, then gently stir in…
1 Cup Fresh or Frozen Blueberries
*My good friend Keryn uses a stand mixer! If I was doing it that way I would melt (at least partially) the coconut oil and use room temperature eggs. But actually I probably wouldn’t use room temperature eggs, because to be honest; I’m just not that organized. 😏
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Instructions
Follow the instructions listed in the above ingredients.
Then carefully pour/scrape cake batter into prepared baking dish.
Bake 50-60 minutes. Or until lightly golden and a cake tester (I use a wooden kabob skewer) comes out clean.
Let cool and then enjoy!
Once completely cooled, cover and store in the fridge for around 5 days.
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Nutrition And Tips
This cake is very low in sugar but SUPER high in nutrient dense ingredients, so it’s great for breakfast, as a snack, and for dessert!
Enjoy!
TIP! You can make this nut free by removing the almond flour and adding in 1 extra TBSP of coconut flour and using seed or coconut milk. It might take a few extra minutes to bake but it still turns out DELICIOUS.
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Simple Cashew Milk
1 Cup Cashews, soaked for around 4 hours — or overnight.
3 - 4 Cups Fresh Water, depending on how creamy you like it.
A pinch of sea salt
1 TBSP Maple Syrup — Optional
Rinse soaked cashews well in a mesh sieve and add to a high powered blender. If you don’t have a blaser of a blender I would probably soak overnight.
Add water, salt, and maple syrup of using.
BLEND ON HIGH FOR ABOUT 30 - 60 seconds.
Strain through a nut milk bag… or don’t. I often don’t bother with the cashew milk and just use the bit of thick nutty goodness at the bottom of the jar in soups. It’s also delicious added to individual bowls of soup, kinda like cream.
Store in the fridge in a mason or milk jar for around 5 days.
It is also REALLY GOOD as a coffee or tea creamer.
Healthy lemon cake for the win!
Let me know how it goes for you and tag me on social media if you bake this and love it! Lets get everyone chowing this healthy and delicious cake.
Gut happy,
Gwen
