Paleo Lemon Blueberry Poke Cake

Paleo Lemon Blueberry Poke Cake / beautyandthefoodie.com

 

Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake, that everyone will love. When I was growing up in the 70’s, my Mom used to make this cake called a Lemon Poke Cake. It was just the best cake ever.  The name “poke” came from the holes you would poke in the cake before icing it. These holes let the icing get all throughout the cake. I have my Mom’s recipe, but it had white flour and tons of confectioner’s sugar, and fake lemon concentrate. So I gave her recipe a fabulous paleo and low carb make over! I also added some optional blueberries for extra antioxidants. Do you have any old family recipes that you wish were grain free or low carb?

Paleo Lemon Blueberry Poke Cake  / beautyandthefoodie.com

 

Paleo Lemon Blueberry Poke Cake / beautyandthefoodie.com

 

Paleo Lemon Blueberry Poke Cake / beautyandthefoodie.com

 

Paleo Lemon Blueberry Poke Cake / beautyandthefodie.com

 

Paleo Lemon Blueberry Poke Cake / beautyandthefoodie.com

Paleo Lemon Blueberry Poke Cake
 
Author:
Recipe type: paleo, grain free, low carb, primal, nut free, vegetarian
Cuisine: dessert
Serves: 9
Prep time:
Cook time:
Total time:

 
Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake that is grain free and has low carb version.
Ingredients
Instructions
  1. Preheat oven to 350 F, and grease or oil a 9” round cake pan.
  2. In a large mixing bowl combine: all the first 8 cake ingredients. Stir together thoroughly, breaking up any coconut flour clumps. Add in baking soda- vinegar mixture and stir.
  3. Gently add and mix in the blueberries.
  4. Spoon cake batter into prepared pan and spread around evenly.
  5. Bake in 350 F oven for 30 minutes or until center is firm.
  6. Remove cake from oven and let cool for 10 minutes while you make the lemon ice glaze.
  7. Heat a small sauce pan over low heat and melt: coconut oil or butter, and coconut butter. Stir the mixture as it melts and break up any coconut butter clumps.
  8. Once melted, remove from heat and add all the rest of the lemon ice glaze ingredients. Stir the glaze thoroughly until well mixed and set aside to cool.
  9. Use a metal or wooden skewer, or large toothpick to poke holes all over the cake. Be sure to poke all the way down to the bottom of cake.
  10. Spoon or pour lemon ice glaze all over the top of cake, making sure to cover well. Use the back of a spoon to spread around evenly.
  11. Let cake cool and glaze set awhile. Should only take 5 minutes or so for glaze to solidify a bit.
  12. Slice and serve. Unused portions should be stored in the fridge.
Notes
Nutritional Data for Paleo Version with berries; Servings: 9 slices, Serving size: 1 slice, cal: 165, Carbs: 16 g / Net Carbs: 13.4, Fiber: 2.6 g, Fat: 10 g, Protein: 3 g, Sugar: 11 g

Nutritional Data for Low Carb Version with berries: Servings: 9 slices, Serving size: 1 slice, Cal: 130, Carbs: 7 g / Net Carbs: 4.4 g, Fiber: 2.6 g, Fat: 10 g, Protein: 3 g, Sugar: 1 g

*All nutritional data are estimates based on the products I used*
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17 thoughts on “Paleo Lemon Blueberry Poke Cake

  1. OMG! This looks amazing! I love lemon and blueberries together! I was looking for something to make to take to my Granny’s and this is it! Thanks for sharing!

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    • Thank you Sandi, I was still having reactions too after going gluten free. I think some of the other grains do get cross contaminated. I have been really enjoying reading your helpful articles on your fantastic blog. I do have much fear when dining out especially. Your site is a great find for me!!

  3. Do you think I could use a 9″ glass pie dish for this recipe instead of a cake pan? I don’t own one, and prefer to bake in glass.

    • Ronna, you could use glass pie dish, but the cooking time may need to be adjusted a little. Glass might take just a tad longer. The shape will be a little different too.
      Stacey~

  4. Do you have a substitute for the coconut butter? I am having a hard time finding it and can’t easily make it myself. Thanks!

    • Elizabeth, you can substitute 1 extra Tbsp coconut oil, or butter, or ghee for the coconut butter. It is fine without the coconut butter. I am not good at making it either.
      Sincerely,
      Stacey

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  7. My mom made that too!! I’ve asked for her recipe but she has lost it somehow. She thinks hers had pudding in it…Does yours? Would you be able to send me the one you have, I would be ever so appreciative :) Now then, I’ve been wanting that cake for so long but I eat Keto so I’m looking forward to trying your made-over version! Yay, making it now. :)

    • Cathy, thanks for trying the recipe, and yes my Mom’s did involve instant lemon pudding. I will email you the recipe. I would still sneak some of it if I was not Celiac. Hope you enjoy the healthier version.
      Sincerely,
      Stacey

  8. Hi, I really love your recipes!, but lately I haven’t been getting your newsletter/blog. I really want to get your new recipes!.

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