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This light and fluffy paleo Lemon Raspberry Blueberry Cake is the perfect sweet, gluten-free and naturally sweetened dessert for summer parties!
Since the Fourth of July is coming soon I wanted to make a healthy, paleo patriotic dessert to eat. I think this looks pretty Patriotic, don’t you?
The red, white and blue colors come from raspberries, blueberries and a fluffy coconut cream icing, atop layers of lemon cake. The flavors of lemon, raspberry and blueberry go together well, along with the natural sweetness of honey. The coconut and citrus flavors of the cake make it taste like the perfect summer treat.
This wasn’t too difficult to make, and the result was a tasty gluten-free dessert. The flavors blend well together, and it isn’t too heavy or rich. I have always loved lemon flavored desserts, and lemon and raspberry and blueberry together makes for a great combination! This paleo Lemon Raspberry Blueberry Cake would be a perfect dessert for your 4th of July celebrations!
We loved this paleo patriotic cake, it is light and fluffy and doesn’t feel heavy in my stomach like other cakes might. Since it is gluten free and dairy free it is much easier for my body to digest. And it’s delicious, so it’s a win-win!
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- 3 large eggs
- 1/4 cup coconut oil melted
- 2 tsp vanilla
- 2 Tbsp nut milk
- 1/4 cup honey
- 2 lemons, juiced about 1/4 cup
- 1 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- pinch salt
- zest from 2 lemons
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 cans coconut milk chilled in fridge 24 hours
- 2 Tbsp coconut oil solid
- 2 tsp vanilla
- 1 Tbsp honey
- 1 tsp lemon juice
Preheat an oven to 350 degrees. Grease two 8 inch round cake pans.
In a small bowl add the eggs, coconut oil, vanilla, nut milk, honey and lemon juice. Mix until well combined.
In a large mixing bowl, add the almond flour, tapioca flour, baking soda, salt and lemon zest and mix well.
Pour the wet ingredients into the dry and mix until combined.
Divide the mixture in half and pour into the two cake pans. Bake for 18-20 minutes, until it is lightly golden.
Let the cake cool completely before frosting.
Add the cream from the cans of coconut milk into a mixing bowl along with the coconut oil, vanilla, honey and lemon juice. Mix with a mixer until it has made a whipped cream.
Once the cakes are cooled, remove from the cake pans. Place one layer onto a flat plate and top with half of the frosting, spreading it out. Scatter a few raspberries and blueberries throughout the cream.
Place the second layer on top and spread the rest of the frosting over the top. Top with more blueberries and raspberries.
Slice and enjoy! The cake can be left out at room temperature for a few hours. Cover and store the leftovers in the fridge.