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
- Mix dry ingredients.
- Blend wet, add melted coconut oil, then fold dry mixture into blended wet mixture.
- 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.
- 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.
- Also great for breakfast to toast in the oven with some coconut oil melted on top. Yummmm.
- Refrigerate to keep fresh.