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Whole Wheat Blueberry Lemon Cake
Food & Drink
1 cup unrefined sugar
1 cup coconut oil, melted
1 cup milk of choice
3 1/4 cups whole wheat pastry flour
juice of two lemons
zest of two lemons
2 tsp aluminum free baking powder
1/2 tsp aluminum free baking soda
1 tsp mexican vanilla extract
2-3 cups fresh blueberries
Pinch of celtic salt
16 oz cream cheese
Juice of two lemons
zest of 1 lemon
1 cup natural powdered sugar
Preheat your oven to 350F. Line the bottom of a 9x13 cake bake pan with unbleached parchment paper and grease and flour the sides. Set aside.
In you stand mixer add the sugar, eggs and vanilla. Combine. Add the melted coconut oil, milk and mix through.
Add the flour, baking powder, baking soda, salt and lemon juice. Mix until you obtain a homogenous mixture. With a spatula fold in the blueberries.
Place cake batter into the prepared baking pan and bake for 45-50 minutes or until a tester inserted in the middle of the cake comes out clean. Let the cake cool completely.
For the frosting. Place all the ingredients in your stand mixer and combine until combined. Frost cake and serve.