Lemon-Blueberry Almond Cake
Written by: Kim Floresca | Published on:
Ingredients
Dry Ingredients:
2 cups almond flour
1⁄4 cup arrowroot
1 tsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp sea salt
Wet Ingredients:
3 medjool dates, soaked in hot water
1⁄4 cup maple syrup
1⁄3 cup olive oil
2 flax “eggs” (2 tbsp flaxseed meal + 6 tbsp warm water)
2 lemons, zested
1⁄4 cup lemon juice
1 tsp vanilla extract
1 cup blueberries
Topping:
1⁄2 cup sliced almonds, untoasted
Directions
1. Prepare a loaf pan by lining it with parchment paper. Preheat your oven to 350°F.
2. In a mixing bowl, whisk together the dry ingredients until well combined.
3. In a small blender, blend the wet ingredients until smooth.
4. Gently fold the wet mixture into the dry, then carefully fold in the blueberries so they stay intact and juicy.
5. Pour the batter evenly into the prepared loaf pan and sprinkle the top with almonds for a delicate, nutty crunch. Bake for 30–40 minutes, until the loaf is golden and springs back lightly when touched. Allow it to cool completely in the pan.
6. Store in an airtight container and keep refrigerated. When ready to enjoy, slice and toast.
Ingredients
Dry Ingredients:
2 cups almond flour
1⁄4 cup arrowroot
1 tsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp sea salt
Wet Ingredients:
3 medjool dates, soaked in hot water
1⁄4 cup maple syrup
1⁄3 cup olive oil
2 flax “eggs” (2 tbsp flaxseed meal + 6 tbsp warm water)
2 lemons, zested
1⁄4 cup lemon juice
1 tsp vanilla extract
1 cup blueberries
Topping:
1⁄2 cup sliced almonds, untoasted