Almond Flour Blueberry Cake

Name: Almond Flour Blueberry Cake (Gluten Free)
Ingredients: 3 large eggs; ¼ cup softened coconut oil; ½ cup pure maple syrup; 1 1/2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 teaspoon apple cider vinegar or lemon juice; 2 1/2 cups almond flour; ½ teaspoon baking soda; 1/2 teaspoon sea salt; Blueberries

Almond Flour Blueberry Cake (Gluten Free)

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Almond Flour Blueberry Cake

You will need:

3 large eggs
¼ cup softened coconut oil
½ cup pure maple syrup
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or lemon juice
2 1/2 cups almond flour
½ teaspoon baking soda
1/2 teaspoon sea salt
Blueberries

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Directions

Preheat your oven to 350°F (175°C) and either grease a 9-inch springform pan or line with parchment paper.
In a high-speed blender, combine all ingredients except the blueberries. Blend until just mixed; the batter will be very thick.
Transfer the thick batter to the prepared pan and spread it out evenly. Arrange the berries on top, gently pressing them into the batter.
Cover pan with aluminum foil to prevent overcooking on top.
Place the pan on a room temp skillet and transfer to the oven. Bake in the preheated oven for 10 minutes and then remove foil. Cook for another 5-10 minutes uncovered, or until the cake turns golden brown. Turn off the oven and leave the cake inside for an additional 10 minutes until the center feels firm when gently touched.
Let the cake cool for 30 minutes before removing it from the pan. Serve with fresh blueberries and dust with powdered sugar (you could also use a drizzle of honey or maple syrup if desired).