Lemon Blueberry Layer Cake, with ICING (that's right)

So, I've decided that instead of writing the food categories in each title, I'm just going to start each blog off with a list of what categories each recipe fits into. It's just easier to look at ! :)



PALEO, GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED-SUGAR-FREE!


This cake was a complete experiment! I came home one evening last week from berry picking and started in on this right after supper. I think it may be the best paleo cake I've made thus far!

I looooooove berry picking by the way. I actually find it hard to stop once I'm into it. Come ants or darkness, I really don't care! haha

This is my haul <3

Cake Ingredients:

1 1/3 c almond meal
1 c coconut flour
2 pinches of salt
3 pinches of cinnamon
1 tsp baking soda
9 eggs (yep)
1/2 c honey
1 tbsp vanilla
2 tsp lemon zest
juice of 2 lemons
1 c blueberries (fresh or frozen)

A medium bowl will do, but I like using a super big bowl because I like to get pretty vigirious with my hand mixing. One of these days I'll have the Kitchen Aid mixer of my dreams....
and ya need 2, 8x8 baking pans.

1. Combine all dry ingredients. Be sure to work out any clumps that may exist.
2. Add all nine eggs and mix thoroughly.
3. Add the honey, vanilla, zest, and lemon juice and mix, mix, mix! (This is where the big bowl comes in)
4. Fold in your blueberries
5. Line your pans with parchment paper and pour in your mixture evenly into the two pans. Bake for about 30 minutes. Do the toothpick test to determine of it's ready. Let the cake completely cool, you can make the icing in the meantime!

Icing ingredients:

1 160ml can of coconut milk
1/4 cup honey
1 170g package of creamed coconut
4 tbsp of coconut oil
juice of 1 lemon
2 tbsp dairy-free butter

Just mix all these ingredients together! You can refrigerate it while your cake is cooling, just be sure to take it out 5 minutes before you plan to use it, and give it a good stir.

When your cake has cooled, ice it! I put a layer of icing and blueberries between the two cakes and used the rest of the icing for the top. Make it look pretty by adding some blueberries as a finishing touch! :)

The cake is fine to eat immediately after icing, but I found it best left to chill for a while. The icing and cake formed together really well!

It makes a great breakfast with a glass of almond milk!