Almost Paleo Lemon Blueberry Cake (Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cake:1/2 cup coconut flour1/2 cup almond flour5 eggs2/3 cup non-dairy milk 2 tablespoons stevia2 teaspoons vanilla extract2 lemons, juiced1 teaspoon lemon zest1/4 cup Greek yogurt1/2 teaspoon baking powderpinch of salt1/2 cup blueberries (plus more for decoration)shredded coconut (optional, not included in calorie calculation)Icing:4 dates, soaked in water for 1 hour, then pitted1/2 block firm tofu1/3 tub Tofutti cream cheese1/4 cup honey
1. Mix all of the cake ingredients and pour into a cake pan
2. Bake cake at 350 degrees for about 25 minutes.
3. Make the icing by blending all of the icing ingredients in a food processor.
4. Once cake cools, smother icing all over the cake and decorate with more blueberries and coconut shreds (optional).
Serving Size: Makes 8 slices
2. Bake cake at 350 degrees for about 25 minutes.
3. Make the icing by blending all of the icing ingredients in a food processor.
4. Once cake cools, smother icing all over the cake and decorate with more blueberries and coconut shreds (optional).
Serving Size: Makes 8 slices
Nutritional Info Amount Per Serving
- Calories: 219.2
- Total Fat: 9.9 g
- Cholesterol: 116.3 mg
- Sodium: 132.5 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 5.6 g
- Protein: 10.3 g
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