Clean Diet Blueberry Lemon Cake

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Serving Size: 1/16 loaf
Diets: Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Soy Free, Vegetarian
Recipe adapted from:
Reneta Jenik
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16

Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
  • Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
  • In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
  • In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
  • Add wet ingredients to dry ingredients, mix well.
  • Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
  • Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.

For the lemon syrup glaze:

  • Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

Notes

Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:
  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.
(3) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(4) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook40
Passive0
Total Time55 minutes
Recipe Serving Size16

Ingredients

Ingredients

  • 2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 lemon zested then juiced
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup or date syrup
  • 1/2 cup unsweetened almond milk or other non-dairy milk
  • 3 egg large
  • 1 1/3 cup fresh blueberries

For the lemon syrup glaze:

  • 2 tablespoon coconut oil melted
  • 1 lemon juiced and zested (you only need 1 teaspoon of the zest)
  • 1 tablespoon maple syrup or date syrup

Cooking Tools Required

8x5 inch Loaf Pan, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula
Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition

Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 54mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

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