Vanilla Blueberry CakeGluten free . Keto . Paleo . Refined sugar free
In keeping with the theme of Winter – trying my absolute best to stay on track with this paleo diet and avoiding sugar, this delicious cake was born out of an epic winter dessert craving.
I initially made this cake for a very small oven dish – a 2 person size. I will try to increase the ingredient dosages below to reflect a 17inch cake tray. You can use any size provided the mixture fits.
Intuition is my favourite way to prepare meals.. whenever I cook without a recipe, It inspires me to escape the world for a couple of hours & go on an adventure in my kitchen. It’s like a a swashbuckling adventure on a pirate ship, and the treasure at the end is delicious. (sometimes not-delicious depending on how wildly experimental I’ve been hehe)
Here’s how you can make this cake too …
3/4 cup frozen blueberries
3 cups of almond meal
1/4 cup of Xylitol
1/3 cup of coconut milk or almond milk
1 Chia egg ( 20 minutes before you make this recipe in a separate small cup, mix 2 teaspoons of chia seeds with water and allow it to set. It’s an excellent egg replacer).
2 tablespoons of melted butter
1/2 teaspoon of cinnamon
2 tablespoons of fresh lemon juice
1 teaspoon of vanilla essence
1/2 teaspoon of baking powder
Step 1: Preheat the oven to 180 degrees celcius
Step 2: Mix the dry ingredients together – 3 cups of Almond meal, 1/4 cup of Xylitol, 1/2 teaspoon of cinnamon cinnamon, 1/2 teaspoon of baking powder.
Step 3: Add wet ingredients to the mix – 2 tablespoons of Melted butter, 2 tablespoons of lemon juice, 1 teaspoon of vanilla essence, Chia egg, 1/3 cup of almond/coconut milk. Combine with a spatula until it’s all mixed together.
Step 4: Add the blueberries and fold gently in the mixture. Try not to mix too much as the mixture will turn blue. Fold gently just enough so the blueberries sit in the batter.
Step 5: Line your cake tin or oven proof dish with a small amount of butter.
Step 6: Pour the mixture into the cake tin or oven proof dish.
Step 7: Place the cake tin into the oven and leave for 30 – 45 minutes. It might need longer or less depending on your oven.
Step 8: It’s done once the edges form a golden brown and if you lightly tap the top of the cake in the middle it bounces back and doesn’t sink in.
Step 9: Remove the cake from the oven once it’s done, let it cool and serve and enjoy with a cup of tea!
Written by reemasaabnaturopathy