Grain-Free Lemon Blueberry Cake
For the last few weeks, I had been wanting to bake a cake but I didn't really have a specific reason to make one. I knew if I made one just for the two of us, I would end up eating most of it. I realized our one year anniversary of moving into our house was coming up, so I decided to invite our wonderful neighbors over to celebrate with cake on our back deck!
Normally I like to make everything from scratch but I decided to doctor up Simple Mills Vanilla Cake Mix this time. I like Simple Mills products and this one is naturally gluten-free and made with 6 simple ingredients - almond flour, coconut sugar, arrowroot, coconut flour, baking soda and sea salt. I wanted a summery flavor so I decided on lemon blueberry.
I made two layers and kept them in the fridge covered in saran wrap for a day until I was ready to assemble. An hour before the celebration, I made the frosting and put it all together. I would not recommend frosting the cake with this frosting any earlier than an hour before serving as it slowly starts to soak into the cake (which actually makes it even more moist but will not look as pretty). I honestly threw together the frosting with several random ingredients I had in the fridge but it turned out great...kind of like a semi-tart yogurt frosting.
I also think this cake would taste amazing with a lemon curd filling and whipped coconut cream frosting. I can't wait to make another one and try that out. I like this mix better than any other cake mix because it is simple, not too sweet and made with real ingredients. Although it looked a little dense (from the frosting soaking through), it felt and tasted light and I would describe the texture as something between a sponge cake and regular cake. I will definitely use this mix again.
Servings: 16 skinny 2 layer slices or 8 large slices
Prep/Total Time: 90 minutes
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I am a food loving, activity seeking health coach who resides in Franklin, TN with my husband and two sweet dogs (Lola & Penny).
I believe everyone should eat balanced and not cut food groups if you don't medically need to. All foods can fit in a healthy diet. Unfortunately, I have to avoid gluten and also limit myself with dairy, so my goal is to provide healthy, gluten-free/dairy-free recipes so EVERYONE can enjoy all foods, even if you do have to cut out certain food groups. My recipes are encouraged for everyone to eat, not just for those with sensitivities/allergies! Most of my recipes can be easily converted by using real dairy and whole-wheat in place of my allergy-free substitutes.
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