Paleo Lemon Blueberry Layer Cake {Gluten Free, Dairy Free}
View original ↗
Paleo Running Momma · by Michele★ 4.7 (108)

Paleo Lemon Blueberry Layer Cake {Gluten Free, Dairy Free}

NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 16%
CARBS 59G58% OF CAL
3G FIBER13G SUGAR43G OTHER
FAT 31G69% OF CAL
11G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender, moist paleo-friendly layer cake made with almond and tapioca flour, filled with blueberries and topped with dairy-free cream cheese frosting. Rich and indulgent without grain or dairy, it's a showstopping dessert for celebrations.

dessertbaked goodgluten freevegetarian
View the full recipe on Paleo Running Momma →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 3/4 cups blanched almond flour
  • 3/4 cup tapioca flour (or arrowroot)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 large eggs
  • 1/4 cup + 2 tablespoons fresh lemon juice
  • Grated zest of 2 medium lemons
  • 1/3 cup melted ghee (or refined coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup pure maple sugar
  • 1 1/4 cups blueberries ( + 1 tablespoon tapioca flour)
  • 1 8 ounce container almond milk cream cheese (I used Kite Hill)
  • 1/2 cup ghee or refined coconut oil (solid*)
  • 2 cups powdered monk fruit sweetener (or organic powdered sugar)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
PREP
25M
SODIUM
264MG
ESTIMATE
COMPLETE

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