4.8 from 48 votes
Almond Flour Blueberry Cake
A deliciously moist and fluffy grain-free cake with fresh blueberries, this treat is lovely any time of the day! Make this healthy blueberry cake to celebrate a special event or to enjoy life in general ;)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
1
(8-inch) Cake
Calories:
352 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 large egg
- ¼ cup avocado oil
- ½ cup maple syrup pure
- 1 tsp vanilla extract pure
- ½ tsp almond extract
- 2 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp salt sea salt
- 1 cup blueberries + more for topping, fresh
Instructions
- Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.
- Add all of the ingredients except for the blueberries to a blender and blend until well-combined. Gently stir in the blueberries.
- Pour the cake batter into the prepared pan and top with more blueberries if desired. Bake on the center rack of the oven for 45 to 55 minutes, or until the top is golden-brown and the cake tests clean.
- Allow the cake to cool completely before releasing it from the spring form pan and slicing.
- If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners sweetener.
- Savor!
Cup of Yum
Notes
- *Make it low-carb by omitting the pure maple syrup. Add 1/3 cup of your favorite sugar-free sweetener and 1/3 cup of canned coconut milk or avocado oil.
Nutrition Information
Serving
1of 8
Calories
352kcal
(18%)
Carbohydrates
24g
(8%)
Protein
10g
(20%)
Fat
24g
(37%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 1 (8-inch) Cake
Amount Per Serving
Calories 352
% Daily Value*
| Serving | 1of 8 | |
| Calories | 352kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.