Cooked - Lemon Blueberry Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Blueberry Cake

16.0

3½ cups super fine almond flour

¼ cup coconut flour

2 tsp baking powder

1 tsp baking soda

2 large eggs

⅔ cup coconut sugar (packed, as you would with brown sugar)

½ cup coconut oil (melted & cooled)

⅓ cup maple syrup

⅓ cup lemon juice (~1-2 lemons)

1 tbsp lemon zest

2 tsp vanilla extract

⅔ cup fresh blueberries

2 cups coconut cream* ((you will need 2, 13.5oz full fat coconut milk or coconut cream cans, refrigerated overnight))

1 tbsp vanilla bean paste

1 tsp lemon zest (optional)

Preheat your oven to 350F. Line a 9x9” pan with parchment paper and set aside.
Whisk together the almond flour, coconut flour, baking powder and baking soda. Set aside.
In a large mixing bowl, whisk together eggs, coconut sugar, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until blended together.
Slowly add the flour mixture and stir together until uniform. Batter will be very thick. Fold in the blueberries until just combined.
Spread the batter on the bottom of the parchment lined 9x9” pan using a spatula.
Bake for ~35-40 minutes, until top and edges are browned and a toothpick inserted in the middle comes out completely crumb-free. Let cool completely before removing from pan.
Add 2 cups coconut cream to a cold bowl. Using a hand mixer, blend together for 3-5 minutes on medium until light and fluffy.
Add vanilla bean paste and lemon zest - whip again until combined.
Spread on top of cooled cake. Cut into 16 slices. Enjoy!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🫖Tea Time

Season🌸Spring

DifficultyMedium ⏰ 45m

Created 62 weeks ago

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