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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Sooo….if all I have is almond flour, how should I manipulate the recipe?
Probably about 1.5-2 cups almond meal
Juli – these are AMAZING!!!! I don’t have a working oven; I do all of my baking in the toaster oven. I used single silicone baking cups. This worked great and they were delicious!! Thank you!! =]
I made this cake for a Memorial Day party and I really liked it. However, the non-paleoans did not. It made me sad. But perhaps it has to do with the fact that my taste buds are different now than pre-Paleo. Anyway, I will continue to bake and practice! I just won’t bring it to parties anymore.
Can I substitute Palm shortening for the coconut cream concentrate?
yes!
I just made this for my (non-paleo)dad for father’s day (it was last sunday for us europeans), with almondflour and strawberrys and he cleaned his plate in no time! Absolutely delicious, not uber-sweet yet still such a treet. Next time I will double the amount of strawbeeries or try it with cherries.
I believe this may be accurate based on the ingredients. Can you say how many grams a serving is if its split between 4?
http://i.imgur.com/135gFOJ.png
I just made these and am a bit confused as I followed the directions precisely… My batter didn’t get smooth at all, it was more of a grainy fluff. I went ahead and continued though. Tastes good but the texture doesn’t seem right and this isn’t my first time using coconut flour. Any thoughts? I made muffins instead of cake, came out to 12 muffins. My icing didn’t look like that either, was hard to spread, but tastes good.
the lemon will make it that foamy, grainy mixture until you mix it really well. so just mix longer next time. as for the coconut butter, you need to make sure it is warm or it will harden
I, quite literally, just took these out of the oven, and burned the bejeezus out of myself lifting one out of the muffin tin b/c I couldn’t wait to taste it! The roof of my mouth is peeling from the heat, but I am. Happy camper!!! SO. YUM. Oh and I modified with a cup of coconut milk b/c my batter was so stiff I couldn’t even stir. I think it might be the coconut flour I’m using. Whatever…Ish is good!
I made this last night, but made cupcakes instead of a cake. I at 2 last night and 2 tonight. Omg! I need to give them away so I stop eating them. The frosting is especially good after the cupcakes have been in the fridge for a while and it gets more solid. Deliciously evil.
So.
My second batch of this recipe is in the oven as I type.
Batch 1 was cupcakes, and they are AMAZING.
Batch 2 is a large sheet cake, and I’m going to try to roll it into a jelly-roll style cake (stuffed with chia blueberry jam).
This. Is. So. Amazing.
Thank you, thank you, thank you! Juli, you ROCK!