Paleo Lemon Blueberry Cake
Paleo lemon blueberry cake makes one of many options for easy healthy brunch recipes. Make your dessert or brunch much healthier, while keeping it simple!
Servings: 4
Ingredients
Cake
- ½ cup
organic coconut flour - 1 teaspoon baking powder
- ¼ teaspoon
sea salt - 5 eggs, at room temperature
- ¼ cup
raw honey - ¼ cup
coconut oil melted - ¼ cup
full fat coconut milk - 1 teaspoon
vanilla extract - Zest of 1 lemon
- 1 cup blueberries
Topping
- 1/3 cup
organic tapioca flour - 3 tablespoons
organic coconut sugar - 1/8 teaspoon
sea salt - 2 tablespoons
coconut oil chilled
(optional Vanilla Glaze)
- 2 tablespoons
organic coconut butter - 1 tablespoon
coconut oil - 1 tablespoon
raw honey - ¼ teaspoon
vanilla extract
Instructions
Cake
- Preheat the oven to 350°F.
- Sift together coconut flour, baking powder, and sea salt in a small bowl.
- Whisk together the eggs, honey, coconut oil, coconut milk, vanilla, and lemon zest in a separate large bowl. Once mixed, use a whisk to add and mix the coconut flour mixture. You’ll need to let it sit for about five until the coconut flour absorbs the moisture, then stir again until fully incorporated. Fold in the blueberries.
- With a non-stick (coconut) spray or coconut oil, grease an 8x8 glass pan. Add the batter and then bake for 10 minutes.
Topping
- While the cake is baking, mix all dry ingredients together in a small bowl. Combine with the coconut oil using a fork. *You may find using your hands is helpful if the coconut oil has hardened too much (the warmth of your hands will help).
- When done baking, remove the cake from oven, then sprinkle on the topping. Bake for 15 additional minutes or until a toothpick inserted in the middle comes out clean.
(optional Vanilla Glaze)
- Add all ingredients to a small saucepan. Heat and stir on low until combined, then remove from heat. Once its cooled, drizzle over top of baked cake.