Low FODMAP Almond Flour Lemon Blueberry Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

Low FODMAP Almond Flour Lemon Blueberry Cake

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Ingredients

9 servings

For the cake

2 ½ cups almond flour
Ingredient note
Counting the batter and the flour used to toss the blueberries, a serving of this cake has about 27 g of almond flour, within the roughly 33 g low FODMAP serving for almond meal, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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½ tsp baking soda
¼ tsp fine sea salt
3 large eggs
½ cup pure maple syrup
¼ cup coconut oil, melted and cooled
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp pure vanilla extract
1 ½ cups fresh blueberries
1 tsp almond flour, for tossing blueberries
Ingredient note
Counting the batter and the flour used to toss the blueberries, a serving of this cake has about 27 g of almond flour, within the roughly 33 g low FODMAP serving for almond meal, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.

For serving

1 tbsp lemon zest, for garnish (optional)
¼ cup fresh blueberries, for garnish (optional)

Instructions

1
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.
2
In a large bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.

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