Blueberry & Poppy Seed Almond Cake
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
10 20 minutes
Cook Time
40-45 minutes
Blueberry & Poppy Seed Almond Cake
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
10 20 minutes
Cook Time
40-45 minutes
Ingredients
  • 4 cups almond flour
  • 4 tbsp poppy seeds
  • 1/2 tsp himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup maple syrup
  • 1/2 cup avocado oil, olive oil, or rapesed oil
  • 1 organic lemon
  • 4 large eggs
  • 2 cups blueberries
Instructions
  1. Preheat your oven to 350F. Combine all dry ingredients in a bowl almond flour, poppy seeds, salt, baking powder and baking soda. Set aside.
  2. Grade the zest from 1 organic lemon and squeeze out the juice. Beat eggs until fluffy. Add maple syrup, avocado oil, zest and juice from the lemon. Mix the dry and wet ingredients together. Fold in 1 cup of blueberries.
  3. Grease an 8 inch spring cake pan and add the batter. Bake the cake for 40-45 minutes or until toothpick comes out clean.
  4. Remove the cake from the oven and let it cool completely. Add glaze and top with the remainder of blueberries.
Recipe Notes

For the Greek Yogurt Glaze

  • 2 cups of Greek Style Yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Directions

To make your yogurt even thicker and delicious drain the yogurt through a nut milk bag. I leave the yogurt hanging for 30-40 minutes. Discard the liquid add maple syrup, vanilla extract and give it a good mix.