Emmy’s Lemony Blueberry Birthday Cake

 

Finally, the recipe for the long-awaited birthday cake I made for Emmy Rossum!

 

 

After numerous days testing this beaut to get the perfect recipe down, I finally found the perfect balance of tart and sweet! It’s moist and fluffy beyond measure. To get that perfect tart + sweet balance, it is chock-full of lemon zest, lemon juice, and blueberries. Then it’s sandwiched between to layers of luscious vanilla frosting, and topped with fresh blueberries as well.

 

 

I think this is my favorite cake I’ve ever made, and I’m sure it’ll be yours too! Your party guests won’t even now it’s gluten-free and Paleo 😉

 

 

If you make this recipe, tag me in the photo @goodiesagainstthegrain so I can see!

 

Lemon Blueberry Layer Cake
Serves 6
Paleo, gluten-free, dairy-free, refined sugar-free
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Prep Time
50 min
Prep Time
50 min
Ingredients
  1. 2 ¼ cup blanched almond flour
  2. ¾ cup + 3 Tbs arrowroot or tapioca flour, plus more for dusting
  3. ¼ cup coconut flour
  4. 1 ½ tsp baking soda
  5. ¼ tsp salt
  6. 6 large eggs
  7. 1 cup maple syrup (or sub Lakanto syrup)
  8. 6 Tbs coconut oil, melted, plus more for greasing
  9. 3 Tbs almond milk
  10. 1 tsp vanilla extract
  11. ½ cup + 2 Tbs tightly-packed fresh lemon zest
  12. ½ cup fresh lemon juice
  13. 1 cup fresh blueberries
  14. Frosting: See notes below
Instructions
  1. Preheat your oven to 350° F and grease two 6” round spring form pans with some coconut oil, then place a piece of round parchment paper on the bottoms of each one.
  2. In a small bowl, toss together the blueberries with 1 Tbs arrowroot flour, and set aside.
  3. In a large bowl, whisk together the almond flour, remaining arrowroot flour, coconut flour, baking soda, and sea salt.
  4. In a separate large bowl, whisk together the wet ingredients.
  5. Stir the wet into the dry and mix just until combined.
  6. Let the batter sit for 10 minutes so the coconut flour can absorb the liquid, then gently fold in the arrowroot-covered blueberries.
  7. Pour the batter evenly into the two cake pans. (I filled each one 1.5 inches, and had some batter left over, which I baked into 4 muffins afterwards.)
  8. Bake cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool fully before handling. Gently remove them from the pan.
  10. Once they have completely cooled, you can frost with the frosting (options below). Top with more fresh blueberries and some edible flowers.
  11. If you’re making the cake ahead of time, store covered in the fridge, then let it come to room temperature for 1½ hours before serving.
For this cake, you could use one of two frosting options. The one pictured is Simple Mills vanilla frosting, which I enjoy because it is super stable. A homemade, refined sugar-free option is this
  1. Homemade powdered sugar (blitz together 2/3 cup maple sugar and ½ cup arrowroot in a blender)
  2. 100 drops monkfruit extract
  3. 1 tsp vanilla extract
  4. 4 cups sustainable palm shortening
  5. 1. Whip together ingredients until fluffy, then frost cake.
Goodies Against The Grain http://goodiesagainstthegrain.com/
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