Blueberry Cinnamon Low Fat Cake

This super easy low fat cake melts in your mouth and has the goodness of blueberries, cinnamon and maple syrup, why eat fatty muffins or cakes loaded with refined sugars if you can have a healthier version that takes less then half an hour to make including prep time.

This recipe contains oil (coconut), sugar (coconut), eggs, lemons, flour (all-purpose), salt (sea), baking powder, blueberries, milk (coconut), maple syrup, cinnamon (ground)

6 Servings

Prep time: 15 min

Cook time: 15 min

Ingredients:

• 2 tbsp. coconut oil
• 1/2 cup(s) coconut sugar less 1 tsp.
• 1 organic egg
• 1 tsp. freshly grated lemon zest
• 1 cup(s) GF all purpose flour
• 1/2 tsp. sea salt
• 2 tsp. aluminum free baking powder
• 1 cup(s) -cup organic frozen or fresh blueberries
• 3/4 cup(s) coconut milk
• 1 tbsp. pure maple syrup
• 1 tbsp. organic GF ground cinnamon

Instructions:

• 1. Preheat oven to 400 F
• 2. Mix together coconut oil, coconut sugar, egg, lemon zest and coconut milk
• 3. Combine flour, sea salt, baking powder and blueberries
• 4. Add dry ingredients to wet and stir until bueberries are well covered (do not over-stir)
• 5. Pour batter into an 8” x 12” baking pan lined with parchment paper, drizzle with maple syrup and sprinkle with cinnamon. Bake for 15 minutes at 400 F