Finally, the recipe for the long-awaited birthday cake I made for Emmy Rossum!
After numerous days testing this beaut to get the perfect recipe down, I finally found the perfect balance of tart and sweet! It’s moist and fluffy beyond measure. To get that perfect tart + sweet balance, it is chock-full of lemon zest, lemon juice, and blueberries. Then it’s sandwiched between to layers of luscious vanilla frosting, and topped with fresh blueberries as well.
I think this is my favorite cake I’ve ever made, and I’m sure it’ll be yours too! Your party guests won’t even now it’s gluten-free and Paleo 😉
If you make this recipe, tag me in the photo @goodiesagainstthegrain so I can see!
Lemon Blueberry Layer Cake
- Prep Time: 50
- Total Time: 50 minutes
Description
Paleo, gluten-free, dairy-free, refined sugar-free
Ingredients
Scale
- 2 ¼ cup blanched almond flour
- ¾ cup + 3 Tbs arrowroot or tapioca flour, plus more for dusting
- ¼ cup coconut flour
- 1 ½ tsp baking soda
- ¼ tsp salt
- 6 large eggs
- 1 cup maple syrup (or sub Lakanto syrup)
- 6 Tbs coconut oil, melted, plus more for greasing
- 3 Tbs almond milk
- 1 tsp vanilla extract
- ½ cup + 2 Tbs tightly-packed fresh lemon zest
- ½ cup fresh lemon juice
- 1 cup fresh blueberries
- Frosting: See notes below
Instructions
- Preheat your oven to 350° F and grease two 6” round spring form pans with some coconut oil, then place a piece of round parchment paper on the bottoms of each one.
- In a small bowl, toss together the blueberries with 1 Tbs arrowroot flour, and set aside.
- In a large bowl, whisk together the almond flour, remaining arrowroot flour, coconut flour, baking soda, and sea salt.
- In a separate large bowl, whisk together the wet ingredients.
- Stir the wet into the dry and mix just until combined.
- Let the batter sit for 10 minutes so the coconut flour can absorb the liquid, then gently fold in the arrowroot-covered blueberries.
- Pour the batter evenly into the two cake pans. (I filled each one 1.5 inches, and had some batter left over, which I baked into 4 muffins afterwards.)
- Bake cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool fully before handling. Gently remove them from the pan.
- Once they have completely cooled, you can frost with the frosting (options below). Top with more fresh blueberries and some edible flowers.
- If you’re making the cake ahead of time, store covered in the fridge, then let it come to room temperature for 1½ hours before serving.
Notes
For this cake, you could use one of two frosting options. The one pictured is Simple Mills vanilla frosting, which I enjoy because it is super stable. A homemade, refined sugar-free option is this
- Homemade powdered sugar (blitz together 2/3 cup maple sugar and ½ cup arrowroot in a blender)
- 100 drops monkfruit extract
- 1 tsp vanilla extract
- 4 cups sustainable palm shortening
- 1. Whip together ingredients until fluffy, then frost cake.
Nutrition
- Serving Size: 6
