AIP Blueberry Cake with Lemon Cream Sauce

AIP Blueberry Cake with Lemon Cream Sauce

AIP Blueberry Cake with Lemon Cream Sauce

AIP Blueberry Cake with Lemon Cream Sauce

 

AIP Blueberry Cake with Lemon Cream Sauce   AIP Blueberry Cake with Lemon Cream Sauce

I guess you can say I have been on a cake making spree lately, but with berry season shortly on its way this AIP Blueberry Cake with Lemon Cream Sauce is perfect to use up any leftover blueberries. This cake is moist and delicious with the perfect touch of lemony sweetness. The blueberries do tend to fall to the bottom of the cake, which gives it a two toned look and creates a denser bottom with a light more airy cake like top. Don’t be alarmed if the center does fall after baking. This happened to me, but it all still turned out great.  I hope yours turns out just as beautiful and equally scrumptious!

AIP Blueberry Cake with Lemon Cream Sauce

 

AIP Blueberry Cake with Lemon Cream Sauce
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AIP Blueberry Cake with Lemon Cream Sauce


Servings 9 servings

Ingredients

For the Cake

  • 2 medium-large plantains yellow in color and can have black spots
  • 1 banana very ripe very ripe
  • 1/2 c pumpkin puree
  • 1/4 c coconut oil not melted
  • 1/3 c maple syrup
  • 1/4 c arrowroot starch
  • 1 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 Tbs apple cider vinegar
  • 2 c fresh or frozen blueberries I used frozen

For the Lemon Cream Sauce

  • 1 medium banana very ripe very ripe
  • 1 can full fat coconut milk refrigerate overnight the coconut fat should be separated from the water/liquid, which should be drained off
  • 1 medium lemon zested and juiced
  • 2-3 Tbs honey can also use maple syrup or other liquid sweetener

Instructions

  1. Preheat the oven to 350F and lightly grease a 8" square pan with coconut oil or any other cooking fat.
  2. Combine the plantains, banana, pumpkin puree, coconut oil, maple syrup, arrowroot starch, baking soda, cream of tartar, and apple cider vinegar in a high powered blender and process until smooth.

  3. Gently fold in the blueberries.
  4. Spread the batter into the prepared pan and bake for 55 minutes. Remove from the oven when a toothpick inserted in the center comes out clean and allow to cool completely.

  5. Meanwhile, prepare the lemon cream sauce. Combine the banana, coconut milk fat (drain off the water/liquid), the zest and juice of 1 medium lemon, and 2-3 Tbs honey. Transfer to an air tight container and refrigerate until needed serving.
  6. To serve, cut the cake into desired portions and top with the lemon cream sauce, which may need a good stir before serving.

  7. Keep all components in the refrigerator.

Recipe Notes

The batter may seem a little chunky with plantain pieces after blending, but they aren't even noticeable after baking. The plantains could be blended by themselves first, before adding the other ingredients to yield a smoother batter.

The cake does turn out more dense on the bottom with a lighter cake portion on top all the while remaining very moist. The blueberries have a tendency to fall to the bottom of the cake.

 

AIP Blueberry Cake with Lemon Cream Sauce

 

AIP Blueberry Cake with Lemon Cream Sauce

 

AIP Blueberry Cake with Lemon Cream Sauce

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2 COMMENTS

  1. Emimy | 27th Apr 17

    Question…. the cake recipe called for ACV but I don’t see it in the instructions… I noticed that with the carrot cake recipe too, and added it to the batter and it worked… but wasn’t sure.

    Love, love, love your blog and recipes!!

    • The Sweet Pea Blogger | 27th Apr 17

      Emimy, Thank you for catching that. I am sorry for any confusion. I will definitely fix that right way! 🙂 Thanks so much!

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