Gluten-free blueberry lemon cake

AuthorAayah Khalaf
Rating
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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 ½ cups almond flour
 ½ cup millet flour
  cup coconut oil
 3 eggs
 ½ tsp vanilla powder
 ¼ tsp baking soda
 ¼ tsp baking powder
  cup yoghurt or kefir (you can use dairy free version)
 ¾ cup maple syrup
 1 pinch salt
1

Start by blending eggs, maple syrup and yoghurt until fluffy and doubled in size about 5-10 min.

2

Add the melted coconut oil

3

Sift the almond and miller flours and add them in

4

Add vanilla, baking soda, baking, powder and salt and slowly mix everything in with a hand spatula

5

zest 2 lemons in the mixture

6

place in a pan lined with parchment paper

7

Place in preheated oven at 375 degrees for 30 min.

Ingredients

 1 ½ cups almond flour
 ½ cup millet flour
  cup coconut oil
 3 eggs
 ½ tsp vanilla powder
 ¼ tsp baking soda
 ¼ tsp baking powder
  cup yoghurt or kefir (you can use dairy free version)
 ¾ cup maple syrup
 1 pinch salt

Directions

1

Start by blending eggs, maple syrup and yoghurt until fluffy and doubled in size about 5-10 min.

2

Add the melted coconut oil

3

Sift the almond and miller flours and add them in

4

Add vanilla, baking soda, baking, powder and salt and slowly mix everything in with a hand spatula

5

zest 2 lemons in the mixture

6

place in a pan lined with parchment paper

7

Place in preheated oven at 375 degrees for 30 min.

Gluten-free blueberry lemon cake
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