Flourless Blueberry & Vanilla Cardamom Cake
I don’t mean to sound urgent but HURRY! Blueberry season will be over before we know it and y’all need to run to your local farmers market or grocery store and grab some berries and get baking. This flourless blueberry cardamom cake is one of the best cakes we’ve ever made. It’s. naturally gluten and refined sugar free (sweetened with maple syrup only)and the cardamom and vanilla flavors shine. If you don’t have fresh blueberries available blackberries, huckleberries or marionberries would be a great substitution.
My kids loved this sweet little cake. We served it with some plain Greek yogurt and a drizzle of extra maple syrup for good measure. It’s absolutely divine and perfect for a late summer celebration. And because it’s chock full of nourishing ingredients, I don’t mind serving it for breakfast for my kids with some Greek yogurt and extra berries.
I hope you all enjoy this simple cake as much as my family did. Happy baking everyone.
Flourless Blueberry & Cardamom Vanilla Cake
PREP TIME: 15 MINUTES COOK TIME: 30-40 MINUTES SERVES: 16 slices
1 cup unsalted cashew butter (can substitute almond butter)
1 Tablespoon vanilla extract
1/2 cup pure maple syrup
1/4 teaspoon unrefined salt
1 1/4 teaspoons ground cardamom
3/4 teaspoon baking soda
2 eggs, whisked
1 cup blueberries
Preparation
Preheat the oven to 350F and grease an 8X8 baking dish with coconut oil or ghee.
In a large bowl combine the cashew butter with the remainder of the ingredients (minus the blueberries).
Fold in the berries and then spoon the mixture into the prepared pan.
Bake in the oven for 30-40minutes or until a toothpick comes out almost clean.
Allow cake to completely cool before slicing and enjoying
