Lemon Blueberry Poke Cake
A grain free lemon berry cake with a lemon citrus glaze. Paleo and Low Carb keto version.
Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake, that everyone will love. Low carb, keto and sugar free version.
When I was growing up in the 70’s, my Mom used to make this cake called a Lemon Poke Cake. It was just the best cake ever. The name “poke” came from the holes you would poke in the cake before icing it. These holes let the icing get all throughout the cake. I have my Mom’s recipe, but it had white flour and tons of confectioner’s sugar, and fake lemon concentrate. So I gave her recipe a fabulous paleo and low carb make over! I also added some optional blueberries for extra antioxidants. You can also leave out the berries and just have lemon poke cake which is also amazing. Do you have any old family recipes that you wish were grain free or low carb?
RECIPE AND DIRECTIONS BELOW:
- Cake Ingredients:
- ½ cup coconut flour sifted, where to buy coconut flour
- 3 eggs beaten.
- 1/3 cup unsweetened coconut milk or almond milk.
- 2 tbsp lemon juice I use this lemon squeezer
- 1 tbsp lemon zest I use this micro plane to zest
- 2 ½ tbsp . coconut oil melted or grass fed butter, melted, where to buy coconut oil
- Sweetener of choice: 1/3 cup Organic maple syrup or honey or for low carb use 1/3 cup low carb maple syrup + 1/3 tsp liquid stevia
- 1 tsp lemon extract . organic GF kind
- 1/2 tsp baking soda + 1 tsp apple cider vinegar mixed in separate pinch bowl (should be very fizzy)
- 1/2 cup blueberries * optional.
- Lemon Ice Glaze:
- 2 tbsp coconut oil or butter melted, where to buy coconut oil
- 1 1/2 tbsp coconut butter melted, where to buy coconut butter
- 1 ½ tbsp unsweetened coconut milk.
- 1 1/2 tbsp lemon juice.
- ½ tsp lemon extract where to buy lemon extract, organic GF kind
- 2 tsp lemon zest.
- tbsp Sweetener of choice: 1 ½ to 2 honey for paleo or for low carb use 2 tbsp erythritol, or 1/3 tsp liquid stevia
- Preheat oven to 350 F, and grease or oil a 9” round cake pan.
- In a large mixing bowl combine: all the first 8 cake ingredients. Stir together thoroughly, breaking up any coconut flour clumps. Add in baking soda- vinegar mixture and stir.
- Gently add and mix in the blueberries.
- Spoon cake batter into prepared pan and spread around evenly.
- Bake in 350 F oven for 30 minutes or until center is firm.
- Remove cake from oven and let cool for 10 minutes while you make the lemon ice glaze.
- Heat a small sauce pan over low heat and melt: coconut oil or butter, and coconut butter. Stir the mixture as it melts and break up any coconut butter clumps.
- Once melted, remove from heat and add all the rest of the lemon ice glaze ingredients. Stir the glaze thoroughly until well mixed and set aside to cool.
- Use a metal or wooden skewer, or large toothpick to poke holes all over the cake. Be sure to poke all the way down to the bottom of cake.
- Spoon or pour lemon ice glaze all over the top of cake, making sure to cover well. Use the back of a spoon to spread around evenly.
- Let cake cool and glaze set awhile. Should only take 5 minutes or so for glaze to solidify a bit.
- Slice and serve. Unused portions should be stored in the fridge.
Nutritional Data for Low Carb Version including berries: Servings: 9 slices, Serving size: 1 slice, Cal: 130, Carbs: 7 g / Net Carbs: 4.4 g, Fiber: 2.6 g, Fat: 10 g, Protein: 3 g, Sugar: 1 g
Nutritional Data for Paleo Version; Servings: 9 slices, Serving size: 1 slice, cal: 165, Carbs: 16 g / Net Carbs: 13.4, Fiber: 2.6 g, Fat: 10 g, Protein: 3 g, Sugar: 11 g
*All nutritional data are estimates based on the products I used*
Jacqueline says
22 March, 2019 at 8:29 amHas anyone tried this with orange instead of lemon? I have an abundance of oranges.
Kenia Fitter says
29 March, 2018 at 2:45 pmHi – Stacey, this sounds and looks amazing – I will be trying it shortly.
Just wondering if you think I could substitute the 1/3 cup of low carb maple syrup with only erythritol instead? Or is the syrup consistency necessary?
Thanks for sharing this.
Stacey says
31 March, 2018 at 9:33 amKenia, yes you can, but use 1/2 cup erythritol, and add a little more of the dairy free milk (1/2 to 2/3 cup instead of 1/3) so that the batter is fairly thick but not so thick you can’t spread it in the pan.
Marla E says
3 May, 2016 at 10:24 amMy husband has been so good with his weight loss (90lbs) that I didn’t want to make a traditional birthday cake. But I did want something special. He loves lemon and I have some huckleberries that I am using instead of blueberries. This recipe should be perfect for his celebration. Thank you.
Stacey says
4 May, 2016 at 9:02 amMarla, Thank you for trying the recipe and taking the time to comment. Hope your Hubby had a wonderful Birthday, and congratulations on his amazing weight loss 🙂 Wow!
Jenny says
26 March, 2016 at 7:50 amSo does the coconut flavor really strong? I don’t like coconut so I’m afraid to give this a try and reading thru the comments it seems as though you use coconut flour in your baking?
Stacey says
26 March, 2016 at 9:16 amJenny, I have Celiac disease, so I mostly use coconut or almond flour in most baking recipes. The cake has more of a lemon flavor, but if you dislike coconut, you would probably be able to detect a slight aftertaste.
Margery says
30 June, 2015 at 8:38 pmI don’t have coconut butter. Can I substitute additional butter for the coconut butter?
Stacey says
1 July, 2015 at 7:58 amMargery, in this one you can sub butter for coconut butter.
Shantel says
24 June, 2015 at 1:02 pmHi. For this poke cake without the blueberries, is that 7 carbs per slice or 7 for the whole cake? And I used stevia thanks!
Stacey says
24 June, 2015 at 4:10 pmShantel, The data is for the blueberry version and it is per slice. The cake made without blueberries is 5 g total carbs and 2.4 g net carbs per slice.
Molly says
21 May, 2015 at 5:43 pmCan I turn it out of the pan after it’s cooked or will it fall apart?
Stacey says
23 May, 2015 at 8:23 amMolly, It depends on your pan and how non-stick it is. My pan is not non stick, so it was pretty difficult to get it out of the pan. But if your pan is non-stick and has been greased well, then after it cools off, you may be able to turn it over.
Cathy says
13 March, 2015 at 11:45 pmHi Stacey,
I cant wait to try your cake, it looks delicious. I have one question. I cant find lemon extract, is it possible to use organic lemon essential oil instead? I have never used it in cooking, but I have heard that it is very healthy and tasty when added to food.
I would love to hear your thoughts.
Thank you!
Cathy
Stacey says
14 March, 2015 at 12:07 pmCathy, I buy lemon extract in the spice section of most stores. I know people do use lemon essential oil in cooking and baking. I have not tried it yet, but it may be a good substitute.
~ Stacey
Cathy says
15 March, 2015 at 2:48 amStacey, Thanks for your reply!, I am currently living in Greece and I can’t find a lot of things here 🙁 I will keep on looking for it though. I will try to make the cake with the lemon essential oil and I’ll l let you know how it turned out! Thanks again, Cathy
Stacey says
15 March, 2015 at 10:31 amCathy, I have always wanted to go to Greece! It must be beautiful there. Let me know how it goes, keeping my fingers crossed. 🙂
sarah says
11 December, 2014 at 8:17 pmcan i make the cake ahead of time and freeze it? i have a lot to bake for the holidays. also, can i use more lemon juice if i don’t have the extract?
Stacey says
14 December, 2014 at 2:04 amSarah, I would think you could make ahead and freeze this. Not sure about more lemon juice, as it might be too much liquids.
~Stacey
Laura Merzi says
5 September, 2014 at 7:15 pmI was so excited to try this. I didn’t have lemon extract so that may have made it less-lemony than it should have been. However, I think I took it out too early and then glazed it too soon? The glaze never really hardened up and the whole cake is almost wet. However, I will try again!!
Stacey says
7 September, 2014 at 8:08 pmLaura, I hope it goes better next time. Don’t take it out until a toothpick comes out of the center clean. If the glaze does not harden then it may need more oil or butter in it or need to be refrigerated to harden if it is too warm in your house.
~Stacey
Teressa says
17 July, 2014 at 11:08 pmMy sister and I saw this recipe posted on Facebook yesterday. I went over to her house today and she made it. YAY!!! It was delicious!! We had a small slice shortly after it came out of the oven…nice and warm!!! We ate a sugar-free, carb-free lunch – which was incredible…Anyway, I was stuffed, but I somehow managed to eat another small slice with sugar-free, carb-free, made from coconut milk, ice cream. WOW! Delicious!! Thank you for the recipe! I hope to make it on my own soon! 🙂
Stacey says
18 July, 2014 at 11:59 pmTeressa,
Awe, thanks for your very kind words and making my day! Very nice of you and your sister to try this and let me know your results. So happy you enjoyed it 🙂
~Stacey
Suz says
16 July, 2014 at 12:40 pmIs the one half cup of coconut flour correct?
Stacey says
18 July, 2014 at 11:41 pmSuz, yes you are correct it is 1/2 cup coconut flour.
~stacey
Melanie says
30 June, 2014 at 4:27 amSounds delicious! Can’t wait to try it! I remember the poke cake my mom made with jello. How would I substitute that recipe? Also how do you know what measurements for thing when you’re substituting coconut flour in things?
Stacey says
1 July, 2014 at 4:20 amHi Melanie, my Mom’s version had Jello too. I remade hers but had to leave out the jello. You can leave out the blueberries and it would be very much like the old school lemon poke cake. Coconut flour is tricky, but it is about 1/3 cup coconut flour to 1 cup standard flour. But it always requires more eggs to bind it, and more liquids as, it absorbs much liquid. It does take some experimenting to get it at the right consistency and sometimes it just won’t work in some recipes.
Sincerely,
Stacey
Becky says
5 June, 2014 at 12:48 amThank you for a wonderful recipe! It took me back to my childhood, as well, when my mom would make poke cakes. This was a huge hit with the kids, too!
Stacey says
5 June, 2014 at 6:57 pmBecky, thank you for your most kind words. My mom made a lot of poke cakes for us in the 70’s. So, there will be more flavors of poke cakes I will be making for the blog soon.
Sincerely,
Stacey
Kacy says
31 May, 2014 at 12:58 amLove the looks of this recipe! Have you tried it with a chia or flax egg? I’m allergic to eggs and with all my food allergies am having a difficult time finding recipes! Thanks!
Tess D says
19 May, 2014 at 7:38 amIn place of the syrup as the cake sweetener, could I substitute an equal amount of Swerve? Made your Texas Sheet Cake Brownies today. They were the first dessert I’ve had since going low carb. Absolutely fantastic, even our non low Carvers enjoyed them. Thank you.
Stacey says
20 May, 2014 at 11:50 pmTess, you could use Swerve, just use a little more, maybe a 1/2 cup and be sure to add more milk of choice to balance the recipe. I would double the the milk of choice amount.
Not an exact science but that is what I would try.
~Stacey
Kim Douglas says
27 April, 2014 at 2:25 amYUM-O! My first paleo dessert and I am hooked!! Great treat…I haven’t had cake in a long, long time (without paying consequences lol) Some one asked about using a 9″ glass pie plate which I also used but didn’t read your advice frist to maybe cook a little longer. Mine is a wee bit soggy in the center but the edges were so beautifully browned I didn’t want to overdo it but next time I will add 5 min longer baking time. And besides, the glaze makes it very moist anyway, so I am happy. I also added about 1 t. fresh thyme leaves to the warm melted butters of the glaze before mixing in the rest. One question please… I have noticed many recipes using the term 1 1/2 Tablespoons. Is there a new measuring spoon I am not aware of for 1/2 T? Or are they just eyeballing an approximate 1/2 of one tablespoon? Thanks:)
Stacey says
27 April, 2014 at 5:08 pmHi Kim, thank you for the great feedback! My oven seems to bake a bit quicker than most too, so most baked goods will probably need extra time. Yes, my measuring spoons do have 1/2 Tbsp on them. But if yours do not then 1/2 Tbsp is actually equal to 1 1/2 Tsp (hoping you have the 1/2 Tsp spoon). The Thyme leaves sounds yummy, great idea!
Sincerely,
Stacey
Rebekahp says
23 April, 2014 at 8:24 amThis recipe looks great, I want to split the flours between almond & coconut, how much of each do I need?
Stacey says
25 April, 2014 at 5:40 pmRebekah, this is not an exact science but you could try 1/3 cup coconut flour and 1/2 cup almond flour. Can’t guarantee the results, but that is the ratio I would try.
~Stacey
Sherri says
30 March, 2014 at 1:41 pmOMG! This looks amazing! I love lemon and blueberries together! I was looking for something to make to take to my Granny’s and this is it! Thanks for sharing!
Stacey says
30 March, 2014 at 6:46 pmThank you Sherri @overthrowmartha, I love your recipes and all the awesome DIY projects on your site! Hope your Granny likes it!
Stacey:)
Sandi Gaertner (@sandigtweets)Sandi says
6 February, 2014 at 6:13 amI love that you use maple syrup to sweeten this cake. I can’t wait to try it. My husband is going more paleo because we think he may be reacting to other grains besides gluten.
Thank you!
Stacey says
6 February, 2014 at 7:16 amThank you Sandi, I was still having reactions too after going gluten free. I think some of the other grains do get cross contaminated. I have been really enjoying reading your helpful articles on your fantastic blog. I do have much fear when dining out especially. Your site is a great find for me!!
Ronna says
28 January, 2014 at 6:16 pmDo you think I could use a 9″ glass pie dish for this recipe instead of a cake pan? I don’t own one, and prefer to bake in glass.
Stacey says
28 January, 2014 at 8:31 pmRonna, you could use glass pie dish, but the cooking time may need to be adjusted a little. Glass might take just a tad longer. The shape will be a little different too.
Stacey~
Ronna says
28 January, 2014 at 4:54 pmDo you think this recipe could be made in a 9″ glass pie dish? I don’t own a round baking pan & I prefer to use glass.
Elizabeth says
17 January, 2014 at 2:45 amDo you have a substitute for the coconut butter? I am having a hard time finding it and can’t easily make it myself. Thanks!
Stacey says
17 January, 2014 at 8:07 amElizabeth, you can substitute 1 extra Tbsp coconut oil, or butter, or ghee for the coconut butter. It is fine without the coconut butter. I am not good at making it either.
Sincerely,
Stacey
Anya Vien says
15 January, 2014 at 7:04 amYour recipes rock!!!
Stacey says
15 January, 2014 at 8:23 pmAnya, your whole site rocks hard!!!
Stacey~
Cathy D says
12 December, 2013 at 9:30 pmMy mom made that too!! I’ve asked for her recipe but she has lost it somehow. She thinks hers had pudding in it…Does yours? Would you be able to send me the one you have, I would be ever so appreciative 🙂 Now then, I’ve been wanting that cake for so long but I eat Keto so I’m looking forward to trying your made-over version! Yay, making it now. 🙂
Stacey says
13 December, 2013 at 6:29 pmCathy, thanks for trying the recipe, and yes my Mom’s did involve instant lemon pudding. I will email you the recipe. I would still sneak some of it if I was not Celiac. Hope you enjoy the healthier version.
Sincerely,
Stacey
Kelly says
10 December, 2013 at 5:20 pmHi, I really love your recipes!, but lately I haven’t been getting your newsletter/blog. I really want to get your new recipes!.