Gluten Free Lemon Cake with Blueberries (No Sugar Added)
This delicious lemon cake is gluten free and made with fresh blueberries with a lemon drizzle icing. This recipe uses no added sugar and instead uses Monk Fruit Sweetener.
Preheat Oven to 320 degrees Fahrenheit. Then break your eggs, seperating the whites from the yolks.
Using an electric mixer, beat your egg whites until they form soft peaks and set to the side.
In a seperate medium bowl, beat your egg yolks. Then add your monk fruit sweetener, baking powder, vanilla extract, and lemon juice. Whisk to combine.
Next, add your egg whites to the bowl and gentle stir to combine. Then add your lemon zest.
Add in your Almond and Coconut Flour. Stir to combine.
Finally fold in your blueberries and pour into a bundt cake pan that has been sprayed with coconut oil or wiped down with butter so it does not stick.
Bake for 35 minutes or until you can insert a toothpick and have it come out clean. Once your cake is finished, let it cool before trasnfering to a large cake dish.
Lemon Drizzle
combine your powdered monk fruit sweetener and lemon juice to make a smooth lemon drizzle icing. Pour over your cake and let harden.
Notes
Monk fruit can be easily replaced by regular sugar, in that case double the amount.
For the glazé regular sugar should be used in the same amounts as monk fruit powdered sugar.