Paleo Blueberry Cake with Creamy Coconut Frosting (Gluten Free)
Do you love cakes, but can’t deal with feeling sick after eating that one sugary piece? Well, I’ve got you covered! Desserts are my favorite, that’s why I am always looking to make them as healthy as possible, and obviously super tasty at the same time. This Paleo Blueberry Cake is gluten free, grain free and low in natural sugar. The fresh blueberries incorporated into the mixture, add an extra sweetness and flavor. Blueberries are the perfect fruit. Delicious and sweet on their own, tasting even better while added into a fresh baked cake, muffins or bread. To be more specific, THIS Paleo Blueberry Cake. What I love about this recipe is that it takes only 40 minutes to make (including baking)! While it doesn’t require much time and effort to make, you can whip it up anytime of the week!
The coconut frosting is my total weakness, and I struggle to not eat all of it before frosting the cake. So be careful! To make it, simply beat the solid part of refrigerated full-fat coconut milk with a mixer, and add a sweetener. I like to use birch xylitol in my baking goods recipes. It is a great sugar-free option to replace white sugar. It tastes and looks the same, while its glycemic index is super low. Make sure to use non-GMO xylitol made out of birch (not corn!). I currently use this one.
Enjoy this Paleo Blueberry Cake for breakfast, snack or late night dessert!
- 1 1/3 cup almond flour
- 1/3 cup tapioca flour/starch
- 3 large eggs
- 1/3 cup melted coconut oil, cooled
- 3 tbsp maple syrup
- 1/2 tsp lemon juice
- 1/4 tsp lemon zest
- 1 tsp baking soda
- 1 tbsp water
- 1/2 - 3/4 cup blueberries
- 1 can full fat coconut milk, refrigerated overnight (solid part)
- 2 tbsp non GMO birch xylitol (or any sweetener you like)
- Handful of blueberries
- a few lemon slices
- powdered xylitol
- Preheat oven to 350 F and lightly grease 8 inch round baking pan.
- In a bowl, combine eggs, coconut oil, maple syrup, lemon juice, lemon zest, baking soda and water.
- Combine with almond and tapioca flour.
- Mix well folding in blueberries.
- Pour into prepared pan. Bake for around 30 minutes (or until toothpick inserted in a center comes out clean).
- Take it out of the oven and let it cool.
- While cake is baking prepare the frosting. In a bowl, combine the solid part of coconut milk and xylitol. Beat until creamy.
- Frost the cake with coconut cream, top with fresh blueberries & lemon slices and sprinkled with powdered xylitol. Keep refrigerated.