Grain-Free Berry Vanilla Almond Cake

This makes a fabulous alternative to sugar-crusted coffee cake for that special morning brunch or instead of that afternoon sweet splurge, make a batch of these healthy moist muffins to tie you over for the week. Personally, I like it as a breakfast or afternoon treat with tea.

A little story about kids: I left 2 muffins on the counter for my 16 year old son and his friend, Henry. Henry loved them so much he said to my son Alex, ” Hey Dude, I’ll pay you a dollar for your muffin!”
Haha! Made me laugh. So, let this be a testament that kids don’t necessarily love junk food. They just like food that tastes good.

If you want to make a lemony version, simply stir in 1 drop of lemon essential oil with ¼ tsp. lemon zest into the batter.

2 C Almond Flour
¼ C Arrowroot Powder
¼ C Granulated Lakanto or Erythritol
2 ½ tsp Baking Powder – Aluminum Free
1 tsp Baking Soda
1 ½ tsp Stevia Powder
½ tsp + 1/8 tsp Celtic Sea Salt
1 ½ T. Vanilla Extract
1 tsp Vanilla Powder, optional
2 T. Lakanto Maple Syrup
3 T. Water
1 T. Lemon Juice
1/3 Cup Melted Coconut Oil
2 Beaten Eggs
¾ Frozen or Fresh Blueberries or Raspberries


  1. Mix dry ingredients.
  2. Blend wet, add melted coconut oil, then fold dry mixture into blended wet mixture.
  3. Mixture should be like a thick moist batter. If too dry, add more water. If desired, fold in Blueberries or Raspberries at the very end.
  4. Bake at 350 degrees for 18-22 mins in paper cup lined muffins tins. Or grease an 11 x 8 inch pan and bake for 22-30 mins until lightly firm in the middle.</p>
    Serve with fresh, low sugar berry jam, or Butterscotch Butter.
  5. Also great for breakfast to toast in the oven with some coconut oil melted on top. Yummmm.
  6. Refrigerate to keep fresh.