Heartmade Blog

Clean Blueberry + Lemon + Flaxseed + Almond Cake


If you’ve been following my Instagram feed lately, you might have noticed a theme emerging: my devotion for healthy treats, clean spins on the not-so-good-for-you classics.


Baked Alaska might tele-transport me to my Quinceaños, but it’s a guaranteed fast pass to Pepto-Bismol.


To spare myself the emergency pharmacy pit stop, I’ve been spending lots of time in the kitchen turning comfort food that makes you feel like crap into power food that gives you superhero wings… I mean: cape.


The first recipe I wanna share with you is this Clean Blueberry + Lemon + Flaxseed + Almond Cake. This is my first successful grain-free + gluten-free cake. I can’t hear you applauding!



ingredients for cake

  • 4 cups almond flour
  • 3 tbsp flaxseeds
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup almond oil
  • 1/2 cup maple syrup
  • 2 organic lemons
  • 3 large organic eggs
  • 1 cups fresh blueberries


ingredients for glaze

  • 1 cup non-fat greek yogurt, drained
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup cashews soaked for 3 hours
  • 1 cup fresh blueberries


directions for cake

Preheat oven to 350°F. Combine almond flour + flaxseeds + salt + baking powder + baking soda in a large bowl + set aside. Heat oil + maple syrup in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons + add it to the maple sauce pan with the maple syrup + oil batter. Divide the lemons in half + squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs + then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch cake tin + add the batter to it. Bake for about 40-50 minutes or until golden on the outside + baked all way through. Remove from oven + let cool for at least 30 minutes.


directions for glaze

In the mean time, start making the glaze. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water + combine the thick yogurt with honey + vanilla extract + the juice from the remaining lemon half. In the food processor, turn the soft cashews into a grainy cream. Add the yogurt mixture until well combined. Chill in the fridge. To serve, spoon the glaze on top of the cake + sprinkle with fresh blueberries.


* Inspired by Green Kitchen Stories.



Please send me pictures as soon as you try this, cuz not trying this would be silly. This is truly the best dessert in the planet. Until further notice.


Oh + while I’m typing this David is screaming from the kitchen: “I can’t believe this is healthy”. I love my man.



Mayi Carles

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