Name: Blueberry Almond Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 1/4 cup almond flour; 1 1/4 cup oat flour; 1/4 tsp baking powder; 1/4 tsp baking soda; 2 cups blueberries; 1 cup almond milk ((just almonds and water on ingredient label if not making your own)); 2 ea eggs; 2 tbsp coconut oil; 2 tbsp sliced almonds; 2 tbsp dried blueberries; 1 tbsp raw honey

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Blueberry Almond Cake

This cake is great as a breakfast loaf as a version of French Toast or as a delicious and satiating snack.

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Course: Breakfast, Dessert, Snack

Cuisine: American, healthy

Keyword: blueberries, cake, glutenfree, refinedsugarfree

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 265kcal

Author: Chef Allen Campbell

Cost: $14

Equipment

1 Blender optional

Ingredients

Dry Ingredients

1 ¼ cup almond flour
1 ¼ cup oat flour
¼ tsp baking powder
¼ tsp baking soda

Wet Ingredients

2 cups blueberries
1 cup almond milk (just almonds and water on ingredient label if not making your own)
2 ea eggs
2 tbsp coconut oil

Topping

2 tbsp sliced almonds
2 tbsp dried blueberries
1 tbsp raw honey

Instructions

Preheat oven to 350°
Line a loaf pan with parchment paper that is lightly coated in coconut oil.
Combine dry ingredients.
Blend baked blueberries, almond milk, eggs, and coconut oil for 10 seconds.
Whisk together with dry ingredients.
Spread sliced almonds and dried blueberries evenly across the top of and bake for 28-32 minutes.
While still warm, drizzle raw honey over the top of cake toadd flavor and moisture.
Cool completely before slicing.

Nutrition