Ingredients
FOR THE CAKE:
- 1 ⅓ cup blanched almond flour (make sure to use FINE almond flour)
- ⅓ cup coconut flour
- 2 tbsp arrowroot powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 eggs
- juice from 2 lemons
- zest from the same 2 lemons!
- ⅓ cup maple syrup
- 1 cup fresh blueberries
THE GLAZE:
- 3 tbsp melted coconut butter
Instructions
- Preheat oven to 350.
- Line an 8x4 or 9x5 loaf pan with parchment paper (rub coconut oil inside the cavity before placing the parchment paper on top, so that the parchment paper sticks).
- In a medium bowl, mix together the dry ingredients.
- In a small bowl, whisk together the wet ingredients, including the lemon zest, and leaving out the blueberries.
- Next, pour the wet ingredients into the bowl with the dry ingredients, folding in the blueberries last.
- Pour batter into the loaf pan and bake for 40 ish minutes.
- Remove from oven and let cool completely. Resist the temptation to dive in right away!
- Melt the coconut butter and drizzle on top, slice, and dig in!
- If you want more sweetness in the glaze, add 1 tsp of maple syrup to the coconut butter. Enjoy!
Calories: 1751kcal | Carbohydrates: 176g | Protein: 43g | Fat: 105g | Saturated Fat: 19g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 1928mg | Potassium: 402mg | Fiber: 43g | Sugar: 92g | Vitamin A: 97IU | Vitamin C: 16mg | Calcium: 491mg | Iron: 9mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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