Gluten free lemon blueberry cake

It has been a while since I stepped into the kitchen to bake. Today I wanted to make a healthier version of the popular lemon blueberry cake recipe, so I gather my ingredients and got to it. To my surprise this Gluten free lemon blueberry cake recipe turned surprisingly great. An experimental cake recipe turned into a keeper.

I must say, this gluten free lemon blueberry cake turned out great. We liked it so much that I made it two times in a row. I was also able to share it with some friends and they couldn’t believe it was actually gluten free. A keeper recipe for sure!

I have been experimenting with a new ingredient to make cake frosting. When it comes to frosting cakes, I hate using the conventional confectioners sugar because of all the simple sugars it add to cake recipes. I have been using a sugar free powdered sugar called Swerve confectioners sugar. that actually doesn’t add too much of an after taste. This has been my keeper ingredient when it comes to frosting cakes for me.

I know blueberry season is almost over, but just keep in mind that you can use frozen blueberries or even any other fruit you may like for this gluten free lemon blueberry cake recipe.

For gluten free cakes I have found that a combination of quinoa, almond and brown rice flour works pretty good. I have also made a poppy seed variation of this and while it was great we preferred the blueberry kind.

Well, I hope you get to try this amazing gluten free lemon blueberry cake. If you do let me know how you liked it. I am sure you will be pretty pleased.

Enjoy!

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Gluten free lemon blueberry cake

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 1 1/2 cup brown rice flour
• 1 1/2 cup quinoa flour
• 1 1/2 almond flour
• 1 cup Greek yogurt
• 1 cup maple syrup
• 1 cup coconut oil, melted
• 2 tsp aluminum free baking powder
• 1 tsp aluminum free baking soda
• 6 eggs, room temperature
• juice of 3 lemons and zest
• 1 tsp vanilla extract
• 2 cups fresh blueberries

Frosting

• 1 1/2 cup Swerve confectioners sugar
• 16 oz cream cheese, room temperature
• juice 1 lemon and zest. If mixture is too thick, add more lemon juice

Directions:

Preheat oven to 350 degrees F. Line two 8 inch round baking pan with parchment paper. Alternatively you can grease and flour them instead. Set aside.

Add eggs, maple syrup, Greek yogurt and coconut oil in a stand mixer and combine. Add the vanilla extract, lemon juice, and zest. Combine. Add flours, baking powder and baking soda and combine. Fold in the blueberries.

Divide mixture between prepared baking pans. Bake for 30-35 minutes or until the top becomes golden. Let the cake cool in the pan on a wire rack before removing the cakes completely from the pan.

In a stand mixer add the frosting ingredients. Pulse until you obtain a smooth homogenous consistency.

To assemble the cake, place one cake layer on a serving plate or cake stand. Spread half the frosting over the cake. Add the 2nd cake layer and spread with the remaining frosting making sure you frost the outside of the cake. Serve. Store in the fridge for up to 5 days.

Note: Also, if you don't have all the flour at home you can do a mixture of 2 of them. It will still come out great.