Moist. It might be one of the most hated words in the English language, but when it comes to cake - it is kind of essential. This cake is gluten, grain and dairy free; it is easy, delicious, and...moist!
This cake is not sugar-free (I do use some maple syrup, a natural sweetener), but it is much lower in sugar because I replace some of the sugar with a healthy sugar alternative - monkfruit. If you want a completely sugar-free version, you could try increasing the monk fruit and removing all of the maple syrup. LMK if you do try it!
I use both almond flour and tiger nut flour in this recipe, but if you can't find tiger nut flour, you can replace it with more blanched almond flour. Tiger nuts are a unique food, they are part of the tuber family and considered one of the best sources of "resistant starch." Learn more about resistant starch here, and why it is referred to as "the skinny starch."
LEMON POPPYSEED BLUEBERRY CAKE:
Preset your oven temperature to 350 degrees.
1 cup of blanched almond flour (I like this brand, because it is organic, but you can also find blanched almond flour at Trader Joes and Costco).
1/3 cup of tiger nut flour (Tiger nuts are small tubers. If you don't have tiger nut flour, you could substitute a gluten free flour blend, or just use 1/3 cup more of almond flour). If you do buy tiger nut flour - consider making these amazing cookie dough balls!!
1/4 teaspoon of salt (I like Real Salt Brand)
1/2 teaspoon of baking soda
1 & 1/2 teaspoons poppyseeds
2 teaspoons monkfruit sweetener (I like Lakanto brand. Or if you prefer, you could use an organic stevia, the one I like is called Pyure.)
2 organic eggs
1/4 cup maple syrup (or sub coconut sugar if preferred)
2 Tablespoons of coconut milk (or another alternative milk)
1 teaspoon of vanilla extract
The zest & juice from 1 organic fresh lemon (I don't recommend using bottled lemon juice - go fresh)
1/4 cup virgin coconut oil - (melted - if not already)
1/3 cup of wild blueberries (I use frozen). If you can't find wild, just use organic blueberries.
Frosting Ingredients: (the cake is also delicious without the frosting)
1/4 cup coconut manna (also sometimes called coconut butter)
1 Tablespoon maple syrup
5 teaspoons of monkfruit sweetener
The juice from one lemon
2 Tablespoons of coconut milk (add a little more if needed to thin the frosting)
1 teaspoon of organic alcohol-free vanilla (note: regular vanilla with alcohol does not work)
Generous pinch of Real Salt (brings out flavors & sweetness)
Put your oven on 350 degrees & grease a square glass Pyrex baking dish with some coconut oil.
Put all the dry ingredients together in a bowl (flours, salt, baking soda, poppyseeds, Pyure), whisk it to incorporate it together.
Put the eggs, maple syrup, vanilla, lemon juice & zest into a bowl or large measuring cup, whisk to break up yolks.
Combine the wet & dry ingredients. Whisk to combine.
Then stir in the coconut oil (melt if needed- not usually needed in the warmer Summer months).
Spoon the batter into the pan - spreading it a little to fill the dish. Sprinkle the blueberries over the top.
Put it into the preheated 350 degree oven for 25 mins (or until lightly browned and a toothpick inserted in the center comes out clean).
If using the frosting - make the frosting while the cake is cooking/cooling. You can frost the whole cake, or individual squares.
Put all of the frosting ingredients into a small food processor. If the coconut manna is solid, put the jar into a glass container with hot water, this should soften it up enough to stir (note - the coconut oil in the manna rises to the top, and needs to be stirred in, kind of like natural nut butters).
Keep processing until all mixed together (You might need to stop it and stir it a few times). When it is all mixed together, it should be ready to frost your cake. Add extra coconut milk if too thick. If too liquid, put the frosting in the refrigerator for 10 mins before frosting the donuts.
Once your cake is slightly cooled, you can spread the frosting on the top & serve!