I get so excited when I make a dessert (specially a cake) which is delicious, healthy and easy! And this is recipe fills all these requirements. Also, it is low carb approved! Yay!
Oh and if you want you can make as muffins too. If you decide to make as muffins it will be 18 muffins (wow), so you can make this recipe divided by 3 to make 6 muffins. ;)
You can also watch my video on my Youtube channel here!
Here it goes:
Ingredients (for a cake or 18 muffins)
3 cups of almond flour (I like to use Bob’s Red Mill, but you can also make your own by blending raw almonds in a processor)
1 teaspoon baking powder
Pinch of salt
1 ½ cup coconut milk (full fat)
6 tablespoon coconut oil, melted
6 tablespoon raw honey or honey
1 ½ cup blueberries
2 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon coconut oil, melted
1 teaspoon raw honey
How to make:
Preheat the oven at 350°F.
In a bowl mix together all the dry ingredients. Then in another bowl, mix all the wet ingredients.
After, combine wet and dry ingredients with gently movements.
Pour into the cake pan or muffins cup already greased with coconut oil.
Bake the cake for around 30-40 minutes or until it gets golden-brown. For muffins it will take around 20-30 minutes.
After it is ready, remove it from the oven and let it cool. While is cooling, mix all the ingredients for the frosting together, except the warm water. After mixing, add one tablespoon of the warm water and mix well. Add more tablespoons if needed.
Pour the frosting on the cake/muffins and I added also bee pollen. ;) You can add bee pollen, eatable flowers….Enjoy!