The two best Summer flavors get combined in this delicious gluten free, dairy free, grain free, and refined-sugar free Lemon Blueberry Cake! This cake is super moist and loaded with fresh blueberries and lemon flavor thanks to fresh lemon juice and zest.
Ingredients
Lemon Blueberry Cake
- 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
Coconut Cream Whipped Topping
- 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
Instructions
Lemon Blueberry Cake
- 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.
Coconut Cream Whipped topping
- 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!
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