Lemon Poppy Seed Blueberry Cake

This cake is amazing!! It is free of gluten, eggs, grains, diary, soy and refined sugar. But it tastes so good you would never know it is full of healing ingredients! There are a few substitutions listed below if you want to swap things out or just make as is! Perfect for any occasion!

Ingredients:

• 4 cups blanched almond flour
• 3 Tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup organic coconut or olive oil
• 1/2 cup maple syrup
• 2 organic lemons + their zest
• 3 chia eggs
• 1 cup fresh blueberries*
  

*Raspberries or blackberries would also work

Glaze: (2 recipes!)

• 1 cup organic powdered sugar (make sure it’s corn free)
• 1/2 lemon, juiced
• 1 Tbsp Maple syrup
• 1/2 tsp vanilla

OR:

• 1/3 cup coconut butter
• 2 Tbsp maple syrup
• 2 Tbsp lemon juice

Directions:

1. Preheat oven to 350°.
2. Make the chia eggs by adding 3 Tbsp chia seeds + 9 Tbsp water to a bowl and mixing well. Let sit, checking on it and mixing until it is very gel like.
3. Combine the dry ingredients: almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside.
4. Heat oil and maple syrup in a sauce pan on low heat until combined fully.
5. Grate the zest from the lemons and add it to the maple/oil mixture.
6. Cut the lemons in halves and squeeze the juice from three of the halves into the mixture, saving one half of a lemon for the glazing.
7. Mix well until it is incorporated well.
8. Add this oil/lemon/honey mixture to the bowl with the dry ingredients. Combine.
9. Fold the chia eggs into the batter together with the blueberries.
10. Stir gently until combined.
11. Grease a 8-inch spring form cake pan, and add the batter. Smooth out evenly with greased hands.
12. Bake for about 40-50 minutes or until golden on the outside and baked all way through. Times may vary depending on your pan size.
13. Remove from the oven and allow to cool before removing from the pan.
14. Make the glaze by adding all the ingredients to a small bowl and mixing until a glaze is formed.
15. After the cake is cooled, remove sides from the pan.
16. Using a spoon, drizzle the glaze over the cake and as many additional blueberries as you want!