Grain Free Lemon Blueberry Cake (Gluten Free, Paleo friendly!)
| Servings | Prep Time |
| 1loaf | 5minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 2cups blanched almond flour
- 1/4tsp salt
- 1/2tsp baking soda
- 2 eggs
- 1/2cup full-fat unsweetened coconut milk
- 1/2cup pure maple syrup
- 8 drops lemon essential oil OR 1.5 TBSP lemon extractwhere to buy
- 3/4cup FRESH blueberriesthis is important because otherwise the blueberries melt and make the cake soggy
Instructions
- 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.
Recipe Notes
For an extra zing of lemon, add in the zest of one lemon!