Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup maple syrup
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the almond flour, coconut flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the maple syrup, almond milk, lemon juice, and lemon zest until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for a few minutes before transferring it to a wire rack to cool completely.
Notes
Don’t overmix the batter to keep the cake light and fluffy. Be gentle when folding in the blueberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free