Two layers of light and fluffy paleo cake, with homemade blueberry jam, and cashew frosting. This Paleo Blueberry Cake with Cashew Frosting might be the best cake I’ve ever had. No one would ever guess this recipe is refined sugar free, grain-free and made only with wholesome ingredients!
I’m so excited to share this cake with you. I’m not going to lie, I was a little nervous how it’s going to come out. Layered cake sometimes may be a little tricky, plus I made this a day before my birthday. So you can imagine I wanted it to be perfect! Fruit based desserts are my favorite, so it was obvious I’ll whip up something fruity.
PALEO BLUEBERRY CAKE INGREDIENTS
almond flour
tapioca flour
eggs
non-gmo birch xylitol
maple syrup
avocado oil or unrefined coconut oil
lemon
pure vanilla extract
baking soda
TIPS TO MAKE THE BEST PALEO CAKE
Combination of almond and tapioca flour makes this cake gluten-free and grain-free. I used blanched almond flour, which is a finely ground almond flour made from raw almonds with their skins removed. It makes the cake super light and fluffy!
Coconut oil is usually my go to oil when baking, but this time I switched it for avocado oil which is my new favorite baking oil! I’ve been using it in cooking for a while now, but it’s also perfect for baking because of its very neutral flavor. What’s more, avocado oil has a high smoke point and high amount of fatty acid. It’s one of healthiest oils available! If you don’t have it on hand, you can easily substitute it with a unrefined coconut oil.
HOW TO MAKE ALMOND FLOUR BLUEBERRY CAKE
To make this cake, I basically doubled and changed up a little my pervious paleo strawberry cake recipe. Not only did this paleo blueberry cake turn out looking pretty, but it also tastes amazing! Simply mix all the ingredients together and divide between two 8 inch pans.Bake for about 25-35 minutes or until toothpick inserted in the middle comes out clean, and the cake is golden brown. Once the cake has cooled, assemble the layers with blueberry jam and cashew frosting!
HOW TO MAKE CASHEW FROSTING
Start by soaking cashews for the frosting. Place 1 cup of cashew in a hot water for an hour or in cold water for 6-8 hours. Rinse and drain soaked cashews. Place them in a high speed blender along with coconut milk, maple syrup, vanilla and salt. Blend until smooth. Place in the freezer to chill while the cake is cooling off.
HOW TO MAKE SUGAR-FRE BLUEBERRY JAM
For the blueberry jam, place blueberries on a pan along with sweetener and lemon juice. Bring the mixture to a boil, stirring occasionally. When it comes to the boil, reduce the heat to a simmer. Cook for about 10-15 minutes. Let it cool completely.
THESE ARE THE REASONS WHY THIS IS THE BEST PALEO BLUEBERRY CAKE YOU’LL EVER TRY:
It’s healthier than any other cake you probably made. Free of grains, refined sugar. and unhealthy oil. This version is made with almond and tapioca flour, avocado oil (which you can substitute for unrefined coconut oil), sweetened with non-gmo birch xylitol and maple syrup.
Instead of buttery and over sweetened frosting, this paleo cake is made with a lightly sweetened cashew frosting. What you need to do, is soak 1 cup of cashews in hot water for one hour (or cold water for about 8 hours) and blend with full-fat coconut milk, maple syrup, pure vanilla and pinch of salt.
You can go ahead and substitute blueberry filling with any fruit you like. Raspberries, strawberries or blackberries! Anything you prefer.
Even though the cake may seem to be a little fancy, the preparation is extremely easy. Just follow the recipe and mix wet ingredients first, and then add in dry. Divide between two 8-inch round baking pan and place in the oven for
If you’re looking for a healthy gluten-free cake for a special occasion, I can’t think of any better cake than this one. By the way, you actually don’t really need a special occasion to make it.
FOR MORE ALMOND FLOUR PALEO RECIPES, CHECK OUT MY:
PALEO LEMON RASPBERRY CAKE, PALEO BLUEBERRY NAKED CAKE, PALEO STRAWBERRY SHORTCAKE CAKE and GLUTEN-FREE ORANGE AND ALMOND CAKE
If you make this paleo blueberry cake yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
Ingredients
2 1/4 cup blanched almond flour
3/4 cup tapioca flour
4 large eggs
1/2 cup non-gmo birch xylitol
1/4 cup maple syrup
1/2 cup avocado oil or unrefined coconut oil
zest of one large lemon
1 tbsp lemon juice
1/2 tsp pure vanilla extract
1 1/2 tsp baking soda
pinch of pink salt
!Blueberry Jam:
1 cup frozen or fresh blueberries
2-3 tbsp non-gmo birch xyltiol or sweetener of choice
1 tsp lemon juice
Cashew Frosting:
1 cup raw cashews, soaked for 1 hour in hot water or 8 hours in cold water
1/3 cup full fat coconut milk
2 tbsp maple syrup
1/8-1/4 tsp pure vanilla extract
pinch of pink salt
Instructions
Start by soaking cashews for the frosting. Place 1 cup of cashew in a hot water for an hour or in cold water for 6-8 hours.
Prepare two 8-inch baking pans (if you have one, you'll have to divide the batter in half and bake it one at a time). Grease cake pans and cut out the parchment paper circle to line the bottom. Preheat oven to 350F.
In a bowl of standing mixer or regular mixing bowl, combine eggs, xylitol, maple syrup, oil, lemon zest, lemon juice and vanilla. Beat together. Add in blanched almond flour, tapioca flour, baking soda and salt. Mix until combined.
Divide batter evenly in half between two baking pans.
Bake for about 25-35 minutes or until toothpick inserted in the middle comes out clean, and the cake is golden brown.
Remove from the oven and let it cool for about 10 minutes. Invert cakes onto a wire rack, let it cool completely and peel off parchment paper.
Meanwhile prepare the blueberry jam and cashew frosting. For the blueberry jam, place blueberries on a pan along with sweetener and lemon juice. Bring the mixture to a boil, stirring occasionally. When it comes to the boil, reduce the heat to a simmer. Cook for about 10-15 minutes. Let it cool completely.
Make the cashew frosting. Rinse and drain soaked cashews. Place them in a high speed blender along with coconut milk, maple syrup, vanilla and salt. Blend until smooth. Place in the freezer to chill while the cake is cooling off.
Assemble the cake. Place one cake onto your cake plate. Top with 1/3 of the cashew frosting and with blueberry jam. Top with another cake layer and top off with cashew frosting. Lightly frost the outside of the cake. You can lightly coat you spatula with a blueberry jam and swirl all around. Chill the cake for about 30 minutes and top off with extra blueberries if desired. Store leftovers covered in the refrigerator.
Ingredients
2 1/4 cup blanched almond flour
3/4 cup tapioca flour
4 large eggs
1/2 cup non-gmo birch xylitol
1/4 cup maple syrup
1/2 cup avocado oil or unrefined coconut oil
zest of one large lemon
1 tbsp lemon juice
1/2 tsp pure vanilla extract
1 1/2 tsp baking soda
pinch of pink salt
!Blueberry Jam:
1 cup frozen or fresh blueberries
2-3 tbsp non-gmo birch xyltiol or sweetener of choice
1 tsp lemon juice
Cashew Frosting:
1 cup raw cashews, soaked for 1 hour in hot water or 8 hours in cold water
1/3 cup full fat coconut milk
2 tbsp maple syrup
1/8-1/4 tsp pure vanilla extract
pinch of pink salt
Instructions
Start by soaking cashews for the frosting. Place 1 cup of cashew in a hot water for an hour or in cold water for 6-8 hours.
Prepare two 8-inch baking pans (if you have one, you'll have to divide the batter in half and bake it one at a time). Grease cake pans and cut out the parchment paper circle to line the bottom. Preheat oven to 350F.
In a bowl of standing mixer or regular mixing bowl, combine eggs, xylitol, maple syrup, oil, lemon zest, lemon juice and vanilla. Beat together. Add in blanched almond flour, tapioca flour, baking soda and salt. Mix until combined.
Divide batter evenly in half between two baking pans.
Bake for about 25-35 minutes or until toothpick inserted in the middle comes out clean, and the cake is golden brown.
Remove from the oven and let it cool for about 10 minutes. Invert cakes onto a wire rack, let it cool completely and peel off parchment paper.
Meanwhile prepare the blueberry jam and cashew frosting. For the blueberry jam, place blueberries on a pan along with sweetener and lemon juice. Bring the mixture to a boil, stirring occasionally. When it comes to the boil, reduce the heat to a simmer. Cook for about 10-15 minutes. Let it cool completely.
Make the cashew frosting. Rinse and drain soaked cashews. Place them in a high speed blender along with coconut milk, maple syrup, vanilla and salt. Blend until smooth. Place in the freezer to chill while the cake is cooling off.
Assemble the cake. Place one cake onto your cake plate. Top with 1/3 of the cashew frosting and with blueberry jam. Top with another cake layer and top off with cashew frosting. Lightly frost the outside of the cake. You can lightly coat you spatula with a blueberry jam and swirl all around. Chill the cake for about 30 minutes and top off with extra blueberries if desired. Store leftovers covered in the refrigerator.
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