Delicious ramekins filled with organic blueberries at the bottom and a light fluffy cake on top.

You won’t believe it is a grain free and gluten free cake recipe!

The basic ingredients are simply almond flour, eggs, coconut sugar, and lemon zest .

A great dessert served anytime. Add a dollop of coconut whipped cream on top. 

Organic Coconut Whipped Cream

1 can organic full fat coconut milk. Allow can to cool in a refrigerator overnight.

1 to 2 tbsp. organic maple syrup

Scoop the solid white coconut cream ( discard the water or save for smoothies) into a bowl with the maple syrup and with a whip with a electric hand blender .

Return to fridge until ready to use 


This Post Has 2 Comments

  1. We had a chocolate version of this cake, with Niagara Cherries… was fantastic….best gluten free cake ever!….made by Irene herself…..wonderful! Loving your recipes, Irene! Looking forward to many more. Thank you!

    1. Thanks Peggy Love making many different versions . Great fun yesterday!

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