Lemon Blueberry Paleo Cake
Makes approximately: 12 servings
Total time: 1 hr 20mins
It can be hard to find a baking recipe that turns out perfectly every time, this will not disappoint. This satisfying treat has a blend of almond, tapioca and coconut flour for the best texture. It is just as delicious with raspberries or a mix of different berries and when lemons are out of season I have used preserved lemons instead.
Ingredients:
- 2 ½ cups almond flour
- ¾ cup tapioca flour
- 1/3 cup coconut flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries or raspberries
- 3 eggs
- 3 lemons, juiced and zested
- 2/3 cup maple syrup
- ½ tablespoon apple cider vinegar
- ¼ cup coconut oil
- 2 teaspoon vanilla extract
Method:
- Pre-heat oven to 175° C.
- Grease the bottom and sides of a cake pan with coconut oil. You can also line the bottom of the pan with baking paper for easy removal.
- Combine all dry ingredients (minus the blueberries) in a large bowl and stir.
- Combine all wet ingredients in a bowl.
- Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
- Pour half the batter into the pan and add 1/2 cup of the blueberries. Pour the remaining batter and add the rest of the blueberries on top of the batter.
- Bake in the oven for 55-60 min. The batter will remain light coloured on top, so use a toothpick to make sure the middle is cooked through.