Almost Paleo Lemon Blueberry Cake (Gluten Free)
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Introduction
Show a friend or family member just how much you love them by baking them a super healthy cake for their birthday that has about 200 calories per slice!
Ingredients
Cake:
1/2 cup coconut flour
1/2 cup almond flour
5 eggs
2/3 cup non-dairy milk
2 tablespoons stevia
2 teaspoons vanilla extract
2 lemons, juiced
1 teaspoon lemon zest
1/4 cup Greek yogurt
1/2 teaspoon baking powder
pinch of salt
1/2 cup blueberries (plus more for decoration)
shredded coconut (optional, not included in calorie calculation)
Icing:
4 dates, soaked in water for 1 hour, then pitted
1/2 block firm tofu
1/3 tub Tofutti cream cheese
1/4 cup honey
1/2 cup coconut flour
1/2 cup almond flour
5 eggs
2/3 cup non-dairy milk
2 tablespoons stevia
2 teaspoons vanilla extract
2 lemons, juiced
1 teaspoon lemon zest
1/4 cup Greek yogurt
1/2 teaspoon baking powder
pinch of salt
1/2 cup blueberries (plus more for decoration)
shredded coconut (optional, not included in calorie calculation)
Icing:
4 dates, soaked in water for 1 hour, then pitted
1/2 block firm tofu
1/3 tub Tofutti cream cheese
1/4 cup honey
Directions
1. Mix all of the cake ingredients and pour into a cake pan
2. Bake cake at 350 degrees for about 25 minutes.
3. Make the icing by blending all of the icing ingredients in a food processor.
4. Once cake cools, smother icing all over the cake and decorate with more blueberries and coconut shreds (optional).
Serving Size: Makes 8 slices
2. Bake cake at 350 degrees for about 25 minutes.
3. Make the icing by blending all of the icing ingredients in a food processor.
4. Once cake cools, smother icing all over the cake and decorate with more blueberries and coconut shreds (optional).
Serving Size: Makes 8 slices
Number of Servings: 8
