Low FODMAP Almond Flour Lemon Blueberry Cake
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Learn more →Ingredients
9 servings
For the cake
- 2 ½ cups almond flour
Ingredient noteA serving of up to 1/4 cup of almond flour is likely low FODMAP, and this recipe works out to about 1/4 cup per serving, so it is likely fine for many people. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 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 blueberriesIngredient note
A serving of up to 1/4 cup of almond flour is likely low FODMAP, and this recipe works out to about 1/4 cup per serving, so it is likely fine for many people. 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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