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4.75 from 4 votes

Paleo Lemon Blueberry Poke Cake

Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake that is grain free and has low carb version.
Prep Time12 mins
Cook Time30 mins
Total Time42 mins
Course: grain free, low carb, nut free, paleo, primal, vegetarian
Cuisine: dessert
Servings: 9
Author: Stacey

Ingredients

  • 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

Instructions

  • 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.

Notes

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*