Lemon Blueberry Cake
Gluten Free, Sugar Free, Dairy Free
4 eggs, lightly beaten
3 cups almond meal
1 teaspoon gluten free baking powder
½ cup Heilala Coconut Oil
¼ cup liquid or softened honey
Grated zest of 3 lemons
1 teaspoon Heilala Vanilla Extract or Heilala Vanilla Paste
½ teaspoon Heilala Ground Vanilla Powder
¼ teaspoon ground nutmeg
1 heaped cup blueberries, fresh or frozen
Preheat the oven to 165⁰C. Grease and line a 21cm round cake tin with baking paper.
In a large bowl, combine all the cake ingredients, except the blueberries. Gently fold in
the blueberries to avoid staining the whole cake blue. Do not over mix.
Pour mixture into the prepared tin and smooth the top. Place in the oven and bake for
40-45 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove from the oven and leave to cool for 15 minutes before turning out onto a wire
1 cup cashew nuts, soaked in cold water for 6 hours, rinsed and drained well
¼ cup melted Heilala Coconut Oil
3 tablespoons liquid or softened honey
Grated zest and juice of 1 lemon
Seeds of 1 Heilala Vanilla Bean
To make the frosting: Place all ingredients in a blender and process until very smooth
(or use a small food processor). Add more lemon juice if you need to thin frosting to
ensure it is smooth. Place frosting in a small bowl, cover with plastic wrap and place in the
refrigerator to firm up.
Spread frosting over the top of the cake.
Variation – pare the rind of 1 lemon and cut into fine shreds. Blanch in boiling water for
30 seconds, drain and refresh under cold water. Use to decorate top of the cake.