Healthy Lemon Blueberry Cake (Paleo)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 6.4 g
  • Cholesterol: 116.2 mg
  • Sodium: 141.9 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Healthy Lemon Blueberry Cake (Paleo) calories by ingredient
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Number of Servings: 8

Ingredients

    Coconut flour (sifted), 1/3 cup
    5 eggs
    Almond milk, unsweetened (you could also use coconut milk), 1/3 cup
    Raw honey, 1/4 cup
    Vanilla extract, 2t
    Juice of 2 lemons
    Lemon zest, 1t
    Baking soda, 1/2 t
    Pinch of salt
    Blueberries, 1/2 cup
    Coconut oil (for greasing pans), 1T


    If you want to add frosting... (not included in nutritional info)...
    Coconut cream concentrate, 1/2 cup (melted)
    Juice of 1 lemon
    Raw honey, 1/8 cup

Directions

Preheat oven to 350 degrees.
-Sift coconut flour into a bowl.
-Add eggs and almond milk and mix until smooth (spoon or hand mixer).
-Add honey, vanilla extract, lemon juice, lemon zest, baking soda, and salt. Mix well to combine.
-Fold in blueberries carefully.
-Grease casserole dish with coconut oil.
-Pour mixture into the
-Bake for ~40 minutes or until slightly brown on the top and cooked through in the middle.


For frosting (not included in nutritional info)...
While cakes are cooling, mix together melted coconut butter, lemon juice, and honey until well mixed.
Pour frosting on top of cakes and enjoy.

Serving Size: Makes 1 medium rectangular casserole dish (8 servings)

TAGS:  Desserts |

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