The Best Blueberry Sheet Cake That is Whole30 Friendly

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The Best Blueberry Sheet Cake That is Whole30 Friendly? I know people are tweaking diets right now as part of their New Year’s Resolutions and the Whole30 plan is a pretty popular one. If you don’t know what is whole30 friendly, it is a 30-day clean-eating plan designed to revamp your eating habits by cutting out certain foods. By clean eating we are talking about some foods that are super hard to give up: dairy, sugar, grains, legumes, and alcohol. I am a firm believer that we can do ANYTHING, if it is for a short period of time. That is what makes the Whole30 plan so successful – most people can make it 30 days. It’s also kind of funny that 30 days is what it takes to make a habit. After 30 days on the Whole30 plan, you will have picked up a few clean eating tips and tricks that you will carry over to the way your normally eat.

Can I use frozen blueberries in a cake?

Yes. Fresh or frozen works – frozen is usually the better buy. Keep in mind that March is National Frozen Food Month so you will find bargain pricing and a surplus of coupons to bring prices down to the bottom of their selling cycle.

Should I thaw frozen berries before baking?

Yes. Baking is basically a chemical formula. You get the best results by having as many ingredients at room temperature as you can manage – down to the eggs!

How do you keep blueberries from sinking in cake mix?

It is an old baker’s trick to toss them in a little bit of flour before folding in to the cake. You don’t want to use “normal” flour for this – but pop a little almond flour and coconut flour into a bowl. roughly half a cup of each should do the trick. Then add your1 ½ Cups blueberries. Toss them a bit to cover them with the flour. Now you are ready to fold them in to the cake batter and they should stay in the middle of the cake – a few will even stay on top!

Now, Let’s get to that blueberry sheet cake!

You will need:

• 2 Cups almond flour
• ⅓ Cup coconut flour
• 1 Tsp baking powder
• 1 Egg
• ¼ Cup coconut oil, melted
• Juice from 2 lemons
• 1 Tsp vanilla extract
• ¼ Cup almond milk
• ½ Cup maple syrup
• 2 Egg whites (beaten until stiff peaks forms)
• 1 ½ Cups blueberries

Directions:

1. Preheat the oven to 350 degrees. Grease and flour a baking pan and set aside.
2. In a bowl mix the almond flour with the coconut flour and the baking powder.
3. Add the egg, melted coconut oil, lemon juice, vanilla extract, almond milk and maple syrup and stir until everything is well incorporated.
4. Add the beaten egg whites in 2 additions, carefully folding them in with the help of a spatula.
5. Fold in the blueberries and pour the batter into the prepared cake pan. Take to the oven and bake for 35 minutes or until done.

Doesn’t that Bluebery Sheet Cake look amazing? It is SO incredible! That first bit will make you a convert.

Notes:

• You can use any sweetener of your choice. I have also tested this recipe with erythritol and the result was just as good (used a little bit less that ½ cup)
• The egg whites make the cake fluffier so I definitely recommend folding them into the batter.
• You can use butter or oil instead of coconut oil.

Other Cake Recipes you may like:

• Our Amazing Mouth-Watering Eggnog Sheet Cake Recipe
• The Best Rhubarb Cake You’ve Ever Had
• The Best Cuban Spiced Easy Rum Cake
• Lemon Crumb Mini Bundt Cakes
• Decadent Instant Pot Lava Cakes

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Yield: 8 - 10 servings

Blueberry Sheet Cake

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The Best Blueberry Sheet Cake That is Whole30 Friendly? I know people are tweaking diets right now as part of their New Year’s Resolutions and the Whole30 plan is a pretty popular one.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 2 cups almond flour
• ⅓ cup coconut flour
• 1 tsp baking powder
• 1 egg
• ¼ cup coconut oil, melted
• Juice of 2 lemons
• 1 tsp vanilla extract
• ¼ cup almond milk
• ½ cup maple syrup
• 2 egg whites (beaten until stiff peaks forms)
• 1 ½ cups blueberries

Instructions

Preheat the oven to 350 degrees. Grease and flour a baking pan and set aside.

In a bowl mix the almond flour with the coconut flour and the baking powder.

Add the egg, melted coconut oil, lemon juice, vanilla extract, almond milk and maple syrup and stir until everything is well incorporated.

Add the beaten egg whites in 2 additions, carefully folding them in with the help of a spatula.

Fold in the blueberries and pour the batter into the prepared cake pan. Take to the oven and bake for 35 minutes or until done.

Notes

You can use any sweetener of your choice. I have also tested this recipe with erythritol and the result was just as good (used a little bit less that ½ cup).

The egg whites make the cake fluffier so I definitely recommend folding them into the batter.

You can use butter or oil instead of coconut oil.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 108mgCarbohydrates: 33gFiber: 5gSugar: 22gProtein: 9g