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Lemon Blueberry Layer Cake

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  • Author: Sadie R
  • 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

  1. 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.
  2. In a small bowl, toss together the blueberries with 1 Tbs arrowroot flour, and set aside.
  3. In a large bowl, whisk together the almond flour, remaining arrowroot flour, coconut flour, baking soda, and sea salt.
  4. In a separate large bowl, whisk together the wet ingredients.
  5. Stir the wet into the dry and mix just until combined.
  6. Let the batter sit for 10 minutes so the coconut flour can absorb the liquid, then gently fold in the arrowroot-covered blueberries.
  7. 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.)
  8. Bake cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool fully before handling. Gently remove them from the pan.
  10. Once they have completely cooled, you can frost with the frosting (options below). Top with more fresh blueberries and some edible flowers.
  11. 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

Find it online: https://wholegirl.com/emmys-lemony-blueberry-birthday-cake/