Lemon Poppyseed Blueberry Cake (gluten, grain and dairy free)
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 easy and delicious cake is gluten-free, grain-free, dairy free, and...yes, moist!
This cake is not completely sugar-free, but it is much lower in sugar because I replace some of the sugar with a healthy sugar alternative - monkfruit. It also does have some coconut palm sugar, which is a natural low glycemic sweetener; and a little maple syrup in the frosting - you don't even need the frosting if you don't want to make it, the cake is delicious on it's own.
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:
First, set your oven temperature to 350 degrees, oven should be fully preheated when the cake goes in.
1/3 cup of tiger nut flour (Tiger nuts are small tubers. If you don't have tiger nut flour, you could 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 organic eggs
1/4 cup coconut sugar
1 teaspoon of vanilla extract
The zest & juice from 1 small organic fresh lemon
1/4 cup virgin coconut oil - (melt - if not already)
1/3 cup of wild blueberries (I use frozen). If you can't find wild, just use organic blueberries.
Frosting Ingredients: (optional - 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, skip it if you can't find alcohol free, or use the vanilla from 1 bean)
Generous pinch of Real Salt (brings out flavors & sweetness)
Set your oven to 350 degrees (oven should be fully heated before putting cake in)
Grease a square glass Pyrex baking dish with some coconut oil (I use a basting brush to do this).
Put the eggs, coconut sugar, vanilla, lemon juice & zest into a bowl or large measuring cup, whisk to break up yolks.
Add in the dry ingredients (flours, salt, baking soda, poppyseeds, monkfruit), whisk it to incorporate it together.
Then stir in the coconut oil (melt if needed- not usually needed in the warmer Summer months).
Spoon the batter into the prepared 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). Take out when done, and allow to cool for 10 mins.
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 that is filled 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 to thicken it before frosting the cake.
Once your cake is slightly cooled, you can spread the frosting on the top & serve!