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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!
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Since the Fourth of July is coming soon I wanted to make a healthy, paleo patriotic dessert to eat. Â 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. Â The flavors of lemon, raspberry and blueberry go together well, along with the natural sweetness of honey. Â 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. Â The flavors blend well together, and it isn’t too heavy or rich. Â 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. Â Since it is gluten free and dairy free it is much easier for my body to digest. Â 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
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Preheat an oven to 350 degrees. Grease two 8 inch round cake pans.
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In a small bowl add the eggs, coconut oil, vanilla, nut milk, honey and lemon juice. Mix until well combined.
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In a large mixing bowl, add the almond flour, tapioca flour, baking soda, salt and lemon zest and mix well.
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Pour the wet ingredients into the dry and mix until combined.
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Divide the mixture in half and pour into the two cake pans. Bake for 18-20 minutes, until it is lightly golden.
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Let the cake cool completely before frosting.
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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.
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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.
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Place the second layer on top and spread the rest of the frosting over the top. Top with more blueberries and raspberries.
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Slice and enjoy! The cake can be left out at room temperature for a few hours. Cover and store the leftovers in the fridge.
I love cakes with berries in the summer time. What I especially like about your cake is that its totally healthy. I love desserts and bake a lot, but it is good to have something healthy sometimes)