2 ½tbsp. coconut oilmelted or grass fed butter, melted, where to buy coconut oil
Sweetener of choice: 1/3 cup Organic maple syrup or honeyor for low carb use 1/3 cup low carb maple syrup + 1/3 tsp liquid stevia
1tsplemon extract .organic GF kind
1/2tspbaking soda + 1 tsp apple cider vinegarmixed in separate pinch bowl (should be very fizzy)
1/2cupblueberries * optional.
Lemon Ice Glaze:
2tbspcoconut oil or buttermelted, where to buy coconut oil
1 1/2tbspcoconut buttermelted, where to buy coconut butter
1 ½tbspunsweetened coconut milk.
1 1/2tbsplemon juice.
½tsplemon extractwhere to buy lemon extract, organic GF kind
tbspSweetener of choice: 1 ½ to 2 honey for paleoor 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*