This bright, tender cake leans entirely on almond flour for its base, so it bakes up moist and dense with a naturally nutty flavor that pairs beautifully with fresh lemon juice and zest. Sweetened simply with maple syrup and enriched with melted coconut oil, it has none of the heaviness of a traditional butter cake, just a soft, golden crumb studded with juicy blueberries in every square. Tossing the berries in a touch of almond flour before folding them in keeps them suspended throughout instead of sinking, so each bite gets that pop of fruit. A scatter of extra zest and berries on top before serving makes it feel special enough for company but easy enough for a weekday treat. This one is a solid pick for a gluten free dessert table, delivering all the citrusy, fruity charm of a classic snacking cake without any of the guesswork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →9 servings
Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
In a large bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
