Blueberry Paleo Cake With Raspberry-Coconut Cream
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Food Faith Fitness · by Taylor Kiser★ 5.0 (2)

Blueberry Paleo Cake With Raspberry-Coconut Cream

NUTRITION · PER SERVING310M COOK
CAL 18%·PRO 11%
CARBS 45G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER30G TOTAL SUGAR
FAT 19G48% OF CAL
15G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light and fluffy paleo cake made with tapioca and coconut flour, studded with blueberries and topped with a raspberry-coconut cream. This dairy-free dessert is simpler to make than it looks.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1/4 cup coconut oil (melted)
  • 1/4 cup coconut sugar
  • 3/4 cup plus 2 tablespoons honey
  • 6 large eggs (separated (at room temperature))
  • 1 tablespoon plus 1 teaspoon lemon zest (very firmly packed (about 2 medium lemons))
  • 1/4 cup fresh lemon juice (about 2 medium lemons)
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 3/4 cup tapioca starch (90 grams)
  • 3/4 cup plus 2 teaspoon coconut flour (sifted (66 grams) divided)
  • 1 tablespoon plus 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 1/4 cups blueberries (divided)
  • 1 can coconut cream (just the cream part, not including the liquid)
  • 1 tablespoon honey
  • 1 3/4 cups raspberries (plus additional for garnish)
PREP
45M
SODIUM
457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.