Blueberry Almond Cake
A gluten-free almond cake loaded with fresh blueberries.
Ingredients
- 1 1/2 C. Almond flour
- 3/4 C. Blueberries
- 2 tsp flour (use gluten free flour if needed)
- 1/2 C. Almond butter
- 1/4 C. Applesauce
- 1 egg
- 1/2 tsp. Almond extract
- 1/2 C. Maple syrup
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
- 1 tsp. Baking soda
- Handful of almond slices
- Powdered sugar (optional for dusting)
Instructions
- Combine the almond butter, applesauce, egg, maple syrup, almond and vanilla extract together into a large mixing bow. Whisk together until smooth. Add in the almond flour, salt and baking soda. Stir until combined. Toss the blueberries in 2 tsp. Of flour. Add to the batter and fold in.
- Pour the batter into a greased 9 inch round cake pan. Top with a handful of sliced almonds (add or less to personal taste). Bake at 350 degrees for 28-32 minutes or until cake is set. Be careful not to over bake! Let cool and dust with powdered sugar. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.