Ingredients
- ▢2 cups almond flour blanched almond flour
- ▢1 tablespoon cinnamon
- ▢1 teaspoon baking powder
- ▢4 large eggs
- ▢2 tablespoon coconut oil melted
- ▢1/2 teaspoon vanilla extract
- ▢1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
- ▢1 cup blueberries
- ▢1 cup cream cheese frosting
Instructions
- Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs, coconut oil, granulated sweetener, and vanilla extract, until combined. Fold through your dry ingredients until combined. Using a rubber spatula, fold through your blueberries.
- Transfer your cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out clean.
- Let the cake cool completely, before frosting.
Notes
This makes a single layer cake with frosting. For a layer cake, double the ingredients.
* See the body of the post for a vegan and flourless option.
TO STORE: Leftover blueberry cake should be stored in the refrigerator, in a sealable container, or covered. It will keep well for up to 5 days.
TO FREEZE: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months.
