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Grain-Free Lemon Blueberry Coffee Cake
Serves 9
Ingredients
Cake:
2
cups
almond flour
1/2
cup
arrowroot or tapioca flour
4
large
room temperature eggs
Substitute 4 flax eggs (4 Tbsp flaxseed meal and 12 Tbsp filtered water)
3
lemons juiced
1
lemon zested
1/4
cup
vanilla bean ghee or coconut oil
1
tsp
baking soda
1
tsp
vanilla extract
1/2
tsp
almond extract
1/2
maple syrup
add 3/4 cup if you like it sweeter
1 1/2
cups
fresh blueberries
Crumb topping;
1/4
cup
Vanilla bean ghee or coconut oil
1/3
cup
almond flour
1/3
cup
homemade candied pecans
sub raw pecans or do 3/4 cup total of almond flour
2
Tbsp
maple syrup
Drizzle:
2-3
Tbsp
melted coconut butter
1/2
tsp
coconut oil
Instructions
Cake:
Add wet ingredients to a bowl and mix
In another bowl add dry ingredients to bowl and mix
Combine wet and dry ingredients and mix
Fold in blueberries
Pour into a lined 8x8 baking dish
Crumb topping:
Add all ingredients to a food processor and pulse a couple times until you get sticky sand like consistency
Top the cake with the crumble
Bake uncovered 350 F for 25 minutes
Cover and bake an additional 20-25 minutes
Let cool completely
Drizzle with raw coconut butter
Drizzle
Melt you coconut butter with coconut oil and drizzle on top of the cake
Store in the refrigerator in an airtight container
Enjoy at room temperature