Go Back

Healthy Lemon Blueberry Cake

A delightful gluten-free cake made with almond and coconut flour, fresh blueberries, and sweetened with maple syrup, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: Gluten-Free, Healthy
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup maple syrup
  • 1 cup unsweetened applesauce
  • 1/2 cup almond milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
Additional Ingredients
  • 1 cup fresh blueberries Gently folded in

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt together.
  3. In another bowl, combine the maple syrup, applesauce, almond milk, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let it cool before serving.

Notes

Best served slightly warm or at room temperature. Top with whipped coconut cream or yogurt for an extra treat. Store leftovers in an airtight container for up to 2 days or refrigerate for up to a week.