There's something about a beautiful cake, presented on your favourite crockery.. that reminds you of the simple things of days gone by spent with your Nan or licking the spoon while being kitchen helper.
Cakes are not only nostalgic, they're divine to eat, and often therapeutic to make.
This beautiful moist cake, lemony and loaded with juicy blueberries gives all the feels of decadency and comfort, but without the guilt.
Grain Free, gluten free, dairy free and refined sugar free.. you can probably even sneak a 2nd slice!
So moist and full of goodness.. you'll love this guilt-free recipe served with love <3
What you'll need
- 2 1/2 cups almond meal
- 3/4 cups tapioca starch flour
- 1/3 cup organic coconut flour
- 2 tsp baking powder
- 2 cups blueberries
- 3 eggs
- 3 lemons ( zest & juice )
- 2/3 cup maple syrup
- 1/2 tbsp white vinegar
- 1/4 cup avocado oil
Preheat oven to 175 degrees. Combine dry ingredients in a bowl. Add the wet ingredients except for the blueberries. mix well.
Pour half the batter in a lined, round baking tin. Lay 1 cup of the blueberries on top of the batter, then pour the rest of the batter on top along with the rest of the blueberries.
Bake for 50- 60 minutes or until a skewer comes out clean.
Allow to cool, and gently turn out of pan.
Slice and enjoy with your favourite cuppa! Best enjoyed with friends + loved ones.