Simple Blueberry Lemon Birthday Cake

Source: paleomg.com
Course: Desserts
Preperation time: 10min
Cooking Time: 40min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3 Fresh Lemon, Juiced 1 1 6 6 0 0 18 18
2/3 cup Coconut Flour, Sifted 1 1 8 8 9 9 109 109
1/2 cup Coconut Cream 1 1 2 2 10 10 99 99
1/3 cup Almond Milk 0 0 1 1 0 0 8 8
2 Tablespoon(s) Coconut Oil(s), For Greasing The Pan 0 0 0 0 7 7 59 59
1 Teaspoon Lemon Zest 0 0 0 0 0 0 0 0
5 Large(s) Egg(s) 8 8 0 0 7 7 97 97
1/2 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1 Pinch Salt 0 0 0 0 0 0 0 0
1/3 cup Raw Honey 0 0 23 23 0 0 85 85
2 Teaspoon(s) Vanilla 0 0 0 0 0 0 6 6
1/2 cup Blueberries 0 0 3 3 0 0 11 11
Total: Approximate Nutrition Info, Per Serving: 11 44 33 492
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Instructions

For the cake(s):

For the frosting:

Instructions

  1. Preheat oven to 350 degrees.
  2. Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
  3. Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
  4. Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
  5. Then fold in your blueberries carefully.
  6. Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
  7. Pour the mixture into the two greased pans.
  8. Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
  9. Let cake cool before removing them from the stringform pan.
  10. While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
  11. Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.
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Notes


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