Almond Flour Blueberry Lemon Cake
A delightful and healthier dessert made with almond flour and naturally sweetened with coconut sugar, featuring refreshing lemon and juicy blueberries.
Ingredients
Dry Ingredients
- 1.5 cups almond flour A gluten-free flour alternative.
- 0.5 cups coconut sugar Can be substituted with other sweeteners.
- 0.5 teaspoons baking soda Leavening agent.
- 0.25 teaspoons salt Enhances flavor.
Wet Ingredients
- 3 large eggs Should be at room temperature.
- 0.25 cups unsweetened applesauce Acts as a binder.
- 0.25 cups lemon juice Freshly squeezed is best.
- 1 teaspoon vanilla extract Enhances flavor.
Add-Ins
- 1 cup fresh blueberries Do not thaw if using frozen.
- Zest of 1 lemon Adds a bright flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix together the almond flour, coconut sugar, baking soda, and salt.
- In a separate bowl, whisk the eggs, applesauce, lemon juice, and vanilla extract until well combined.
- Combine the wet and dry ingredients, stirring until just mixed. Fold in the blueberries and lemon zest.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
This cake is perfect on its own or paired with whipped cream or vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week. For longer storage, freeze for up to 3 months.