Almond Flour Blueberry Snack Cake

Almond Flour Breakfast Cake coconut flour dairy free Dessert gluten free paleo tapioca starch

Almond Flour Blueberry Snack Cake

Cake as a snack? Yes! This super-fluffy cake made with sweet blueberries tastes indulgent but is full of protein from the almond flour and healthy fats from the coconut oil.

Almond Flour Blueberry Snack Cake

This gluten-free cake would be delicious with breakfast or as an afternoon snack with a hot cup of coffee or tea. Enjoy!

Almond Flour Blueberry Snack Cake

Almond Flour Blueberry Snack Cake

  1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.
  2. In a mixing bowl, combine the eggs, coconut oil, and sugar; mix well. 
  3. Add the almond flour, coconut flour, tapioca starch, baking soda, and salt; mix well.
  4. Carefully fold in blueberries.
  5. Transfer to prepared baking dish. 
  6. Bake for about 30 minutes. 
  7. Cool, cut into squares, and enjoy!

Prep time: 15 minutes
Cook time: 30 minutes
Yield: 9 servings

Almond Flour Blueberry Snack Cake



Older Post Newer Post