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Lemon Blueberry Birthday Cake (gluten and dairy free, low sugar)

Here's a recipe for a delicious gluten-free, dairy-free, and low-sugar lemon blueberry birthday cake:


For the Cake:

  • 2 cups gluten-free all-purpose flour

  • 1/2 cup almond flour

  • 1 cup coconut sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • Zest of 2 lemons

  • 1/3 cup fresh lemon juice

  • 1/2 cup unsweetened applesauce

  • 1/4 cup coconut oil, melted

  • 3 large eggs or flax eggs (for vegan option)

  • 1 teaspoon pure vanilla extract

  • 1 cup fresh or frozen blueberries (tossed in a bit of gluten-free flour to prevent sinking)

For the Lemon Blueberry Frosting:

  • 1 cup dairy-free coconut cream (the thick part from a can of full-fat coconut milk)

  • 1/4 cup powdered swerve sweetener or powdered stevia

  • 1 tablespoon fresh lemon juice

  • 1/2 cup fresh blueberries, for decoration (optional)


For the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, salt, and lemon zest.

  3. Combine Wet Ingredients: In a separate bowl, mix together the fresh lemon juice, unsweetened applesauce, melted coconut oil, eggs (or flax eggs), and vanilla extract.

  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the blueberries.

  5. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

  6. Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Lemon Blueberry Frosting:

  1. Chill Coconut Cream: Place the can of coconut milk (or coconut cream) in the refrigerator overnight. This will cause the cream to separate from the liquid. Scoop out the thick coconut cream from the can, leaving the liquid behind.

  2. Whip the Coconut Cream: In a mixing bowl, whisk the chilled coconut cream until it becomes smooth and fluffy. Add powdered sugar and fresh lemon juice, and continue to whip until well combined. Adjust the sweetness and lemon flavor to your liking.

Assemble the Cake:

  1. Once the cakes are completely cooled, spread a layer of the lemon blueberry frosting on top of one of the cakes.

  2. Place the second cake on top and frost the top and sides of the entire cake.

  3. If desired, decorate the cake with fresh blueberries on top for a burst of color.

  4. Slice and serve your gluten-free, dairy-free, and low-sugar lemon blueberry birthday cake to celebrate your special occasion!

This delightful lemon blueberry cake is not only a healthier option but also bursting with flavor, making it a perfect treat for any birthday celebration. Enjoy!

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