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This paleo lemon blueberry layer cake is so tender, moist and flavorful, with a grain free lemon cake, juicy blueberries, and a cream cheese frosting that you won’t believe is completely dairy free. This cake is a showstopper for any celebration yet surprisingly easy to make! Gluten free, dairy free, paleo friendly.
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Whether you need a go-to warm weather birthday cake or just need to do something extra special with some fresh blueberries, you’re in the right place!
This tender, moist, berry filled cake is going to WOW you and whoever else takes a bite – it’s magical.
If you’re new to paleo baking, this recipe is a great first cake to make too! It’s easier than you might think to put together and tastes like a classic cake.
Let’s get into the details!
What You Need to Make this Lemon Blueberry Cake
Here’s everything you’ll need to make the cake:
Cake Batter:
blanched almond flourtapioca flour, or arrowroot flourbaking sodafine sea salteggsfresh lemon juicelemonsghee, or refined coconut oil pure vanilla extractpure almond extractmaple sugarfresh blueberries
Cream Cheese Frosting:
almond milk cream cheese (I used Kite Hill)ghee or refined coconut oilpowdered monk fruit sweetener, (I used Lakanto) or organic powdered sugar fresh lemon juicepure vanilla extract
How to Make this Paleo Lemon Blueberry Cake
Preheat your oven to 350°F, line 3 8” cake pans with parchment paper on the bottom and spray with cooking spray.
In a large bowl, combine the flours, baking soda and salt. In a separate large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and maple sugar until well combined and smooth.
Stir the dry mixture into the wet until smooth, then toss the blueberries with the 1 tbsp tapioca and fold into the batter.
Spread the batter equally between the prepared pans and bake for 20 minutes or until set in the center and beginning to turn golden brown. A toothpick inserted in the center in each of the layers should come out clean.
Place the pans on wire racks to cool for 15 minutes. Carefully turn over to release the cakes and continue to cool on wire racks completely. Once cooled, place in the refrigerator for 30 minutes to make assembling and frosting easier.
How to Make the Paleo Cream Cheese Frosting
While the layers cool, make the frosting.
In a large bowl using an electric mixer, beat together the cream cheese and ghee or coconut oil, then slowly beat in the powdered monk fruit (or sugar) until very smooth.
Add in the lemon juice and vanilla extract and continue to beat until creamy. Place the bowl in the refrigerator until the cakes are chilled and ready for frosting.
Place a round piece of parchment paper (I cut mine) on a cake plate and place a cake layer round side down. Frost, then place the second layer rounded side down and frost.
Place the third layer on top, flat side down, and frost the top and all around the sides of the cake with the remaining frosting.
How to Serve this Lemon Blueberry Cake
You can serve the cake right after frosting, or refrigerate it until ready to serve.
The frosting will firm up while chilled, making the cake easier to cut.
You can also make this cake a day ahead of time and keep it in the refrigerator until ready to serve.
I know you’re going to love it! Happy baking!
Paleo Lemon Blueberry Cake {Gluten Free, Dairy Free}
Paleo Lemon Blueberry Layer Cake {Gluten Free, Dairy Free}
This paleo lemon blueberry layer cake is so tender, moist and flavorful, with a grain free lemon cake, juicy blueberries, and a cream cheese frosting that you won’t believe is completely dairy free. This cake is a showstopper for any celebration yet surprisingly easy to make! Gluten free, dairy free, paleo friendly. Prep Time: 25 minutesCook Time: 20 minutescooling time: 1 hr 30 minsServings: 12 servings
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Ingredients
Cake Batter:
2 3/4cupsblanched almond flour3/4cuptapioca flouror arrowroot1teaspoonbaking soda1/2teaspoonfine sea salt4large eggs1/4cup + 2 tablespoonsfresh lemon juiceGrated zest of 2 medium lemons1/3cupmelted gheeor refined coconut oil1teaspoonpure vanilla extract1teaspoonpure almond extract1cuppure maple sugar1 1/4cupsblueberries + 1 tablespoon tapioca flour
Cream Cheese Frosting:
1 8ouncecontainer almond milk cream cheeseI used Kite Hill1/2cupghee or refined coconut oilsolid*2cupspowdered monk fruit sweeteneror organic powdered sugar1tablespoonfresh lemon juice1/2teaspoonpure vanilla extract
Instructions
Preheat your oven to 350°F, line 3 8” cake pans with parchment paper on the bottom and spray with cooking spray.In a large bowl, combine the flours, baking soda and salt. In a separate large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and maple sugar until well combined and smooth.Stir the dry mixture into the wet until smooth, then toss the blueberries with the 1 tbsp tapioca and fold into the batter. Spread the batter equally between the prepared pans and bake for 20 minutes or until set in the center and beginning to turn golden brown. A toothpick inserted in the center in each of the layers should come out clean.Place the pans on wire racks to cool for 15 minutes. Carefully turn over to release the cakes and continue to cool on wire racks completely. Once cooled, place in the refrigerator for 30 minutes to make assembling and frosting easier.While the layers cool, make the frosting. In a large bowl using an electric mixer, beat together the cream cheese and ghee or coconut oil, then slowly beat in the powdered monk fruit (or sugar) until very smooth. Add in the lemon juice and vanilla extract and continue to beat until creamy. Place the bowl in the refrigerator until the cakes are chilled and ready for frosting.Place a round piece of parchment paper (I cut mine) on a cake plate and place a cake layer round side down. Frost, then place the second layer rounded side down and frost. Place the third layer on top, flat side down, and frost the top and all around the sides of the cake with the remaining frosting.You can serve the cake right after frosting, or refrigerate it until ready to serve. The frosting will firm up while chilled, making the cake easier to cut. You can make this cake a day ahead of time and keep it in the refrigerator until ready to serve. Enjoy!
Recipe Notes
*If using coconut oil, the frosting will be prone to melting at room temperature, so make sure to keep the cake chilled.
Nutrition
Calories: 464kcalCarbohydrates: 38gProtein: 8gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 424mgPotassium: 98mgFiber: 4gSugar: 20gVitamin A: 88IUVitamin C: 5mgCalcium: 97mgIron: 2mg
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Want More Paleo Cake Recipes? Try One of These!
Chocolate Layer Cake with Chocolate Buttercream
German Chocolate Cake
Spice Cake with Cinnamon “Cream Cheese” Frosting
Classic Lemon Pound Cake
Apple Cake with Maple “Cream Cheese” Frosting
Carrot Cake with “Cream Cheese” Frosting
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