Paleo Lemon Blueberry Cake {Gluten Free, Dairy Free}

This paleo lemon blueberry layer cake is so tender, moist and flavorful, with a grain free lemon cake, juicy blueberries, and a cream cheese frosting that you won’t believe is completely dairy free.  This cake is a showstopper for any celebration yet surprisingly easy to make!  Gluten free, dairy free, paleo friendly.

Want more paleo baking recipes that taste just like the real deal?  Purchase my book, Paleo Baking at Home here!

Whether you need a go-to warm weather birthday cake or just need to do something extra special with some fresh blueberries, you’re in the right place!

This tender, moist, berry filled cake is going to WOW you and whoever else takes a bite – it’s magical.

If you’re new to paleo baking, this recipe is a great first cake to make too!  It’s easier than you might think to put together and tastes like a classic cake.

Let’s get into the details!

What You Need to Make this Lemon Blueberry Cake

Here’s everything you’ll need to make the cake:

Cake Batter:

• blanched almond flour
• tapioca flour, or arrowroot flour
• baking soda
• fine sea salt
• eggs
• fresh lemon juice
• lemons
• ghee, or refined coconut oil 
• pure vanilla extract
• pure almond extract
• maple sugar
• fresh blueberries

Cream Cheese Frosting:

• almond milk cream cheese (I used Kite Hill)
• ghee or refined coconut oil
• powdered monk fruit sweetener, (I used Lakanto) or organic powdered sugar  
• fresh lemon juice
• pure vanilla extract

How to Make this Paleo Lemon Blueberry Cake

Preheat your oven to 350°F, line 3 8” cake pans with parchment paper on the bottom and spray with cooking spray.

In a large bowl, combine the flours, baking soda and salt.  In a separate large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and maple sugar until well combined and smooth.

Stir the dry mixture into the wet until smooth, then toss the blueberries with the 1 tbsp tapioca and fold into the batter. 

Spread the batter equally between the prepared pans and bake for 20 minutes or until set in the center and beginning to turn golden brown.  A toothpick inserted in the center in each of the layers should come out clean. 

Place the pans on wire racks to cool for 15 minutes.  Carefully turn over to release the cakes and continue to cool on wire racks completely.  Once cooled, place in the refrigerator for 30 minutes to make assembling and frosting easier.  

How to Make the Paleo Cream Cheese Frosting

While the layers cool, make the frosting. 

In a large bowl using an electric mixer, beat together the cream cheese and ghee or coconut oil, then slowly beat in the powdered monk fruit (or sugar) until very smooth. 

Add in the lemon juice and vanilla extract and continue to beat until creamy.  Place the bowl in the refrigerator until the cakes are chilled and ready for frosting.

Place a round piece of parchment paper (I cut mine) on a cake plate and place a cake layer round side down.  Frost, then place the second layer rounded side down and frost. 

Place the third layer on top, flat side down, and frost the top and all around the sides of the cake with the remaining frosting.  

How to Serve this Lemon Blueberry Cake

You can serve the cake right after frosting, or refrigerate it until ready to serve. 

The frosting will firm up while chilled, making the cake easier to cut. 

You can also make this cake a day ahead of time and keep it in the refrigerator until ready to serve. 

I know you’re going to love it!  Happy baking!

Paleo Lemon Blueberry Cake {Gluten Free, Dairy Free}

Paleo Lemon Blueberry Layer Cake {Gluten Free, Dairy Free}

This paleo lemon blueberry layer cake is so tender, moist and flavorful, with a grain free lemon cake, juicy blueberries, and a cream cheese frosting that you won’t believe is completely dairy free. This cake is a showstopper for any celebration yet surprisingly easy to make! Gluten free, dairy free, paleo friendly.

Author: Michele

Prep Time: 25 minutes

Cook Time: 20 minutes

cooling time: 1 hr 30 mins

Servings: 12 servings

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4.69 from 106 votes

Ingredients

Cake Batter:

• 2 3/4 cups blanched almond flour
• 3/4 cup tapioca flour or arrowroot
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 4 large eggs
• 1/4 cup + 2 tablespoons fresh lemon juice
• Grated zest of 2 medium lemons
• 1/3 cup melted ghee or refined coconut oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 cup pure maple sugar
• 1 1/4 cups blueberries + 1 tablespoon tapioca flour

Cream Cheese Frosting:

• 1 8 ounce container almond milk cream cheese I used Kite Hill
• 1/2 cup ghee or refined coconut oil solid*
• 2 cups powdered monk fruit sweetener or organic powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F, line 3 8” cake pans with parchment paper on the bottom and spray with cooking spray.
2. In a large bowl, combine the flours, baking soda and salt. In a separate large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and maple sugar until well combined and smooth.
3. Stir the dry mixture into the wet until smooth, then toss the blueberries with the 1 tbsp tapioca and fold into the batter. Spread the batter equally between the prepared pans and bake for 20 minutes or until set in the center and beginning to turn golden brown. A toothpick inserted in the center in each of the layers should come out clean.
4. Place the pans on wire racks to cool for 15 minutes. Carefully turn over to release the cakes and continue to cool on wire racks completely. Once cooled, place in the refrigerator for 30 minutes to make assembling and frosting easier.
5. While the layers cool, make the frosting. In a large bowl using an electric mixer, beat together the cream cheese and ghee or coconut oil, then slowly beat in the powdered monk fruit (or sugar) until very smooth. Add in the lemon juice and vanilla extract and continue to beat until creamy. Place the bowl in the refrigerator until the cakes are chilled and ready for frosting.
6. Place a round piece of parchment paper (I cut mine) on a cake plate and place a cake layer round side down. Frost, then place the second layer rounded side down and frost. Place the third layer on top, flat side down, and frost the top and all around the sides of the cake with the remaining frosting.
7. You can serve the cake right after frosting, or refrigerate it until ready to serve. The frosting will firm up while chilled, making the cake easier to cut. You can make this cake a day ahead of time and keep it in the refrigerator until ready to serve. Enjoy!

Recipe Notes

*If using coconut oil, the frosting will be prone to melting at room temperature, so make sure to keep the cake chilled.

Nutrition

Calories: 464kcal

Carbohydrates: 38g

Protein: 8g

Fat: 33g

Saturated Fat: 14g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 3g

Trans Fat: 1g

Cholesterol: 67mg

Sodium: 424mg

Potassium: 98mg

Fiber: 4g

Sugar: 20g

Vitamin A: 88IU

Vitamin C: 5mg

Calcium: 97mg

Iron: 2mg

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Want More Paleo Cake Recipes?  Try One of These!

Chocolate Layer Cake with Chocolate Buttercream

German Chocolate Cake

Spice Cake with Cinnamon “Cream Cheese” Frosting

Classic Lemon Pound Cake

Apple Cake with Maple “Cream Cheese” Frosting 

Carrot Cake with “Cream Cheese” Frosting 

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