Blueberry Almond Cake Bites (Gluten/ Dairy Free)



  • 2.5 cups Almond flour
  • 1 tbsp. cinnamon powder
  • 1 tsp baking soda
  • a pinch sea salt
  • 2 large eggs
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup maple syrup
  • 1 tbsp pure vanilla extract
  • 1 cup frozen or fresh blueberries


  • Preheat the oven to 300F,. Line a baking tray with parchment paper.
  • Whisk together the dry ingredients in a bowl.
  • In a separate bowl whisk together the wet ingredients.
  • Add the wet ingredients to the dry one and fold the mixture with a spatula until smooth.
  • Lastly gently fold in the blueberries until they are evenly spread throughout the batter.
  • Pour the mixture into the baking tray and bake for about 30-35 mins, rotating the tray half way through. Check if done by inserting a tooth pick which should come out clean.
  • Let the cake stand for 15 mins or so, and transfer to a wire rack to cool of completely. Cut into bite sizes pieces and store in an airtight container for upto 3 days at room temperature.

Enjoy on the go!

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