Blueberry & Lemon Cake

BLUEBERRY & LEMON CAKE

MAKES: 1 cake (or you could call it a slice)

INGREDIENTS

 2 cups almond meal

¾ cup cassava flour

1/3 cup coconut flour

2 tsp baking powder

3 eggs

2 lemons, juiced and zested

2/3 cup maple syrup or lakanto maple flavoured syrup

½ tbl apple cider vinegar

¼ cup coconut oil or butter (melted)

1 tsp vanilla

1 ½ cup frozen blueberries

METHOD

Preheat oven to 170C and line a square tin with baking paper.

In a bowl, mix the almond meal, cassava flour, coconut flour and baking powder together.

In a separate bowl, mix the eggs, lemon juice & zest, maple syrup, vinegar, coconut oil and vanilla.

Add the wet to the dry and mix well, then fold in the blueberries.

Transfer the mixture to the square tin and bake for approx. 45 minutes.