Fairy Garden Moist Paleo Blueberry Cake

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This blueberry cake is so moist and yummy! It has a pink “buttercream” white chocolate frosting that really compliments the flavor! As an option, you can add a lemon cream filling in between the two cake layers. I used Crystal Dawn’s Lemon Cream Filling Recipe from her Lemon White Chocolate Tart Recipe. More information about her recipes can be found at https://crystaldawnculinary.com.

Fairy Garden Moist Paleo Blueberry Cake

Blueberry Cake Ingredients

• 1 cup coconut oil or avocado oil

• 1 cup water

• 2 cups maple sugar

• 2 eggs

• ½ cup dairy-free yogurt (I like Culina Yogurt)

• 1 teaspoon almond extract

• ½ teaspoon Himalayan salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 cups gluten-free all-purpose flour (I use Bob’s Red Mill Paleo Flour)

• 1 1/2 cup blueberries (frozen or fresh)

Pink “Buttercream” White Chocolate Frosting Ingredients

• 1 1/2 cups raw cashews (soaked in hot water for 20 mins)

• 2/3 cup canned coconut milk or coconut cream (only use the white part that gathers on top of the can)

• 3 T. fresh lemon juice

• 1/2 cup light honey (I like Oneroot Raw Canadian Wildflower Honey)

• 3 t. vanilla extract

• 1 T. coconut oil

• 1 cup palm shortening (Spectrum Culinary Brand)

• 2 T. melted cacao butter, melted

• Pinch sea salt

• 3/4 t. beet root powder, for coloring (Optional)

Cake Directions

1. Set the oven to 325°F.

2. Add the water and oil to a microwave safe bowl and cook for 3 minutes or so until water starts bubbling. *You can also boil this in a small saucepan on the stove if you don’t use a microwave.

3. Add the rest of the ingredients to the oil/water mixture except for the flour and blueberries, and whisk together.

4. Add the flour, and whisk until combined. Fold in the blueberries with a large spoon.

5. Set 9” cake pans on parchment paper, trace around them, and cut the circles out. Line the bottom of the cake pans with the cut-out parchment circles. Spray the pans with cooking spray, and pour the batter into the pans. *Doing both the parchment paper and the cooking spray, ensures the cake will plop right out instead of staying stuck in the pan!

6. Bake for 40 minutes or until a toothpick comes out clean with a few moist crumbs. Every pan and oven is different.

7. After the cake is out of the oven, cool in the cake pan for 10 minutes. Run a knife around the edges to loosen it from the pan then carefully turn it upside down onto a cake stand or parchment paper on the counter. Let it cool completely before frosting.

Pink “Buttercream” White Chocolate Frosting Directions

1. Blend together until smooth, and transfer frosting to a container with a lid. Set in the freezer until the cake is completely cooled.

2. Once the cake has completely cooled off, pull the frosting out of the freezer, and whip the frosting with a handheld mixer.

3. Frost, decorate with edible flowers, and enjoy! Store cake in the fridge!
   

*If you are not planning on frosting the cake right away, store the frosting in the fridge instead of the freeze!