2 Large Eggs
1 Cup of Almond Flour
1 tsp. of Vanilla
1/2 tsp. of Baking Soda
1 Tbsp. of Lemon Juice
1 tsp. Lemon Zest
1/2 Cup of Frozen Blueberries
2 Tbsp. Coconut Oil
2 Tbsp. of Maple Syrup or Honey
(I used Wild Maine Blueberry Syrup)
Preheat Oven to 325.
Spray Cake Baking Pan
Seperate the Egg Whites from the Egg Yolks.
Whisk the Almond Flour and Baking Soda and set aside.
Whip the Egg Whites with a hand mixer until just before stiff peaks would form.
Whisk the Egg Yolks with Syrup or Honey, Coconut Oil, Vanilla, Lemon Zest and add the Lemon Juice last.
Gently fold together the two egg mixtures.
Combine Egg mixture with Flour.
Fold in the Blueberries.
Pour into Cake Pan.
Bake for 20-22 minutes.
The taste and texture of this cake is excellent. It tastes wonderful as it is without any frostings or crumb toppings. :)