Paleo Blueberry Cake
A deliciously moist and fluffy grain-free cake with fresh blueberries, this treat is lovely any time of the day!
Servings: 1 (8-inch) Cake
Calories: 352kcal
Ingredients
- 3 eggs
- ¼ cup avocado oil
- ½ cup pure maple syrup*
- 1 teaspoon pure vanilla extract
- ½ tsp almond extract
- 2 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup fresh blueberries + more for topping
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.
- Add all of the ingredients except for the blueberries to a blender and blend until well-combined. Gently stir in the blueberries.
- Pour the cake batter into the prepared pan and top with more blueberries if desired. Bake on the center rack of the oven for 45 to 55 minutes, or until the top is golden-brown and the cake tests clean.
- Allow the cake to cool completely before releasing it from the spring form pan and slicing.
- If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners sweetener.
- Savor!
Notes
*Make it low-carb by omitting the pure maple syrup. Add 1/3 cup of your favorite sugar-free sweetener and 1/3 cup of canned coconut milk or avocado oil.
Nutrition
Serving: 1of 8 | Calories: 352kcal | Carbohydrates: 24g | Protein: 10g | Fat: 24g | Fiber: 3g | Sugar: 16g