Downshiftology · by Lisa Bryan★ 5.0 (133)
Paleo Lemon Blueberry Cake
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 17%
CARBS 29G39% OF CAL
4G FIBER15G SUGAR10G OTHER
FAT 18G54% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake made with almond, tapioca, and coconut flour studded with fresh blueberries and bright lemon flavor. Paleo-friendly and naturally sweetened with maple syrup.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freepaleovegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups almond flour
- 3/4 cup tapioca flour
- 1/3 cup coconut flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries
- 3 eggs
- 3 lemons (juiced and zested (equals 1/2 cup juice and 3 tbsp zest))
- 2/3 cup maple syrup
- 1/2 tbsp apple cider vinegar
- 1/4 cup coconut oil
- 2 tsp vanilla extract
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 17%
CARBS 29G39% OF CAL
4G FIBER15G SUGAR10G OTHER
FAT 18G54% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 329mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 88mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.