Blueberry Cake

Gluten and dairy free, low sugar, low carb cake recipe 

This recipe came from ondietandhealth.com

This is a very moist and delicious and flavorful cake.

Ingredients

• 1 c. frozen blueberries
• ½ cup coconut cream-mix all together, don’t just use the solid portion on top
• ½ c. coconut milk (full fat from can)
• 1 lg egg pasture raised, room temp
• 2 T. raw honey
• 1 t. vanilla
• 2 c. almond flour (almond meal will work too)
• 2 t. baking powder
• Dash sea salt

Directions

1. Preheat oven to 375 degrees F.
2. Whisk together the coconut milk, coconut cream, egg, honey, and vanilla in a large bowl. Blend until everything is incorporated.
3. Add in the flour, powder and salt.
4. Add in the blueberries
5. Pour into an 8×8 pan lined with parchment paper. Bake for 25 minutes or until top is lightly brown. Allow to cool-taste great cooled, or after kept in fridge for a few days!