Ingredients:

⅔ cup coconut flour, sifted

5 eggs

⅓ cup carton almond milk (you could also use coconut milk)

¼ cup raw honey

2 teaspoons vanilla extract

juice of 2 lemons

1 teaspoon lemon zest

½ teaspoon baking soda

pinch of salt

½ cup fresh blueberries

1-2 tablespoon coconut oil (for greasing pans)

½ cup coconut cream concentrate or homemade coconut butter, melted (frosting)

juice of 1 lemon (frosting)

⅛ cup raw honey (frosting)

Directions:

1. Preheat oven to 350 degrees. Sift your coconut flour into a bowl.

2. Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.

3. Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.

4. Then fold in your blueberries carefully.

5. Grease your spring form pans with coconut oil. Pour the mixture into the two greased pans.

6. Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check. Let cake cool before removing them from the string form pan.

7. While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.

8. Pour frosting on top of cakes. Then eat. Because that's what you do with cakes.

Bon Appetit!