This complicated expensive camera stuff is hard. Even though I read an entire book on it, unless I physically know what I’m doing, sh*t ain’t gonna happen. So hopefully the more I play with every single setting on the camera, the better pictures will get. But I only had a good 10 minutes to test things out and get pictures done, so this is what you get. Sorry for not being sorry, but still kind of sorry.
I had to run in the snow yesterday. Ew. I promised myself that I would run every day for an entire month, 2.5 miles or more, just to see what my body thought of running. It’s not loving CrossFit right now as much, so I’m running on top of lighter CrossFit workouts while my body heals itself. So I couldn’t back out because of the snow. Or because it was my birthday and I just wanted to stay in, eat cake, while watching the Food Network and Sex and the City. Nope, I ran my ass to the gym to do my “birthday” workout at CrossFit Broadway. Jason (the owner) asked me what my favorite movements are and I gave him the movements that I hate the least because they don’t nag at the injuries I have as much. What’s up with injuries? They’re dumb. He also put a picture of me failing at a beer bong while surfing in Lake Powell on the website. I fail at partying AND working out. F*ckin’ A.
Sorry for my curse words. Not really, but people like to hear apologies for that.
My parents got me a couple pretty sweet gifts for my bday, I was super stoked to get a sifter and a hand mixer to create more goodies with. I’ve wanted to get a sifter for a while now because coconut flour clumps up so easily, but I haven’t gotten to it, well, because I’m lazy. So thankfully the good ole’ rents fixed that. Thanks you guys. You’re not old. You had an iPhone before I did.
Speaking of iPhones, when I got one a few weeks back while I was in Austin, I asked my friends on Facebook to text me their number so I could have it in my phone because I had lost all of my numbers in the transfer. Well, I think 3 people texted me. THREE. My friends obviously really care for me. Who am I kidding, I only really talk to 3 people on a regular basis. It’s understandable no one would contact me. They were probably thankful.
That was a boring paragraph.
One last tid bit of information. Actually two to speak of.
- I spelled Sergio’s last name wrong in my cookbook. I’m officially the worst best friend ever. Truly.
- The house I live in (with 2 other wonderful ladies) is being taken over by my blog stuff. There are boxes upon boxes in my living room. Bags of baking items in a corner. Kitchen appliances EVERYWHERE. Photography props in every corner. And a ton of shoes every where. The shoes don’t have to do with my blog, but I wear them while blogging sometimes, so it counts. I’m officially the worst roommate ever. Honestly
Thank you roommates and Sergio for still liking me and putting up with me despite my poor sense of awareness. About everything. I appreciate your patience and kindness.
Now let’s talk about cake.
Simple Blueberry Lemon Birthday Cake
- Yield: 2-4 1x
Ingredients
For the cake(s)
- 2/3 cup coconut flour, sifted
- 5 eggs
- 1/3 cup carton almond milk (you could also use coconut milk)
- 1/4 cup raw honey
- 2 teaspoons vanilla extract
- juice of 2 lemons
- 1 teaspoon lemon zest
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup fresh blueberries
- 1–2 tablespoon coconut oil(for greasing pans)
For the frosting
- 1/2 cup coconut butter, melted
- juice of 1 lemon
- 1/8 cup raw honey
Instructions
- Preheat oven to 350 degrees.
- Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
- Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
- Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
- Then fold in your blueberries carefully.
- Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
- Pour the mixture into the two greased pans.
- Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
- Let cake cool before removing them from the stringform pan.
- While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
- Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.
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You May Also Like:
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
Blueberry & Chocolate Chip Pumpkin Loaf
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I take pictures and my food photography is seriously lacking…however, one thing that will help is a 50mm fixed lens. Go with the f/1.4 if you can afford it, but the 1.8 is a great alternative and happy the budget. On a side note, so jealous you are in Denver…would love an OMG French Toast from Snooze this am!
Happy belated f*cking birthday!
Take a break from exercise. Let your body heal. Injuries suck a***
Eat cake.
Eat more cake.
Love ya!
Do you ever make your own almond milk? If I’m not mistaken you have a Blendtec which should be able to do that and it’s dead easy to make.
no i don’t
Happy Birthday!
Happy birthday!!! And thanks for the recipe – it’s just in time for my birthday next week so I think this is a must make. Looking forward to trying it!!
Happy Birthday! Mine is 3 months away, and I’m already excited about making this cake. Is that ridiculous? No? Ok, good.
This looks amazing! My birthday just passed but I think I’m going to make myself this lovely little cake to celebrate my birthday month :-)! Thanks for the recipe. Now, I just need to get little pans…although I might just make muffins and turn them into little cupcakes!
Happy Birthday!
I don’t have a birthday until August, but this cake will be made…tonight!
This cake looks amazingly delicious. Do you by chance have the nutritional info? Just for those of us who are keeping track of fat and sugar intake.
nope
You can go to sparks.com and use their recipe/nutritional app – it will break it down for you.
Can you use canned coconut milk or the carton kind?
By that I meant – ONLY the carton kind, or can you used canned?
you could but make sure to use more liquid than the solid stuff
the big cartons or those smaller “shelf-stable” sized cartons?
i used the bigger cartons