Lemon and Blueberry Gluten Free Cake

Ingredients

3 eggs or 6 tablespoons eggs whites

100g Almond Meal

40g Casein Powder

14g Coconut flour

30g Natvia, Stevia or Coconut sugar (natural sweeteners)

2 tsp Baking powder

1 sml Lemon

185g Greek yoghurt

125g Frozen Blueberries

How to make Lemon and Blueberry Gluten Free Cake

• Preheat oven 180 degrees and line a round tin with baking paper
• Whisk eggs and sweetener until light and fluffy
• Add in almond meal, casein powder, coconut flour, baking powder mix well
• Fold in zest/lemon juice and yoghurt to mixture until smooth
• Transfer to cake tin
• Add frozen berries to sit on top and don’t mix in.
• Bake 45-50 mins