The best healthy lemon and blueberry loaf cake recipe, made with almond flour, coconut flour and loaded with blueberries! Tender on the outside, moist on the inside and with an eggless and vegan option! Keto, Paleo, Gluten-Free, Low Carb, Dairy Free.
Preheat the oven to 180/350F. Line an 8 x 8-inch loaf pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a seperate bowl, add your wet ingredients and mix until combined.
Combine your wet and dry ingredients and mix until combined. Fold through your blueberries and transfer the cake batter to the lined pan.
Bake for 40-50 minutes, or until a toothpick comes out clean. Allow cake to cool in the pan for 20 minutes, before transferring to a wire rack to cool completely. Once cool, top with frosting.
For the flourless vegan option
Combine all your ingredients in a high-speed blender or food processor and blend until combined. Follow the instructions as above.
* Start with 1 teaspoon. For a more pronounced flavor, add a little extra. Healthy Lemon Blueberry Loaf Cake (Keto, Vegan, Paleo) should be stored in the fridge and will keep for 5 days. Cake is freezer friendly and will keep well frozen for up to 2 months.