Lemon Blueberry Naked Cake
Ingredients for the Cake:
1 cup of ghee softened
1 1/4 cup of Madhava coconut sugar
1/2 tsp of pure maple syrup
4 large eggs
1 Tbs vanilla extract
3 cups of Bob's Red Mill almond flour
1 Tbs of baking powder
1/2 tsp sea salt
1 cup of full fat coconut milk + 1 Tbs of apple cider vinegar (makes dairy free buttermilk)
1 1/2 cup of fresh blueberries
3 lemons juiced and zested
Ingredients for the Frosting:
1 and 1/2 packages of Kite Hill Cream Cheese (12oz)
1/2-2/3 cup of pure maple syrup
1 tsp of lemon juice
1 tsp vanilla extract
Directions:
In a large stand mixer or mixing bowl add softened ghee, coconut sugar, and pure maple syrup and whip together. Add in lemon juice, lemon zest, vanilla, dairy free butter milk and mix. Add in eggs one at a time until well combined. In a separate bowl combine almond flour, baking powder and salt. Slowly add dry ingredient to wet until all the ingredients are well combine. Fold in blueberries. Take two floured 9x2 cake pans and divide batter evenly. Bake in a 350 degree F oven for 20-25 minutes or until the cake comes out clean with a toothpick. Allow the cakes to cool for 30 minutes in the pans. Remove the cakes from the pans and allow to cool on a cooling rack until completely cooled (about an hour). Once layers are cooled begin frosting. Add a dollop of frosting between the first and second layer. Top the first layer of cake with the second and use the remaining frosting to frost the rest of the cake. Remember this is a naked cake so the frosting is going to be thinner and you will be able to see parts of the cake. If you want more frosting just double the recipe.
Macros:
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