• Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
• Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
• In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
• In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
• Add wet ingredients to dry ingredients, mix well.
• Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
• Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.

For the lemon syrup glaze:

• Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

• Preheat oven to 350° F.
• Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
• Beat the eggs and coconut sugar for 2 minutes, until foamy.
• Add the grape seed oil to the foam and beat for an additional 2 minutes.
• Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
• Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
• Let completely cool before unmolding.

• Before starting you will need (6) 4 oz ramekins, and 2 large pyrex dishes (9 x 13) works well
• Preheat the oven to 350 degrees
• Cream shortening and granulated sugar together for 30 seconds
• Add 3 eggs 1 at a time, mixing to combine.
• In a separate bowl whisk together 2 cups flour, 1 teaspoon salt, and 3 1/2 teaspoons baking powder.
• Add dry ingredients to wet ingredients and combine.
• Mix in 1 cup milk and 1 teaspoon vanilla, mixing for 2 minutes until batter is smooth.
• Melt 3 ounces of chocolate over double boiler.
• Divide cake batter into two bowls.
• Mix melted chocolate in to 1 bowl so you have a bowl of vanilla cake batter and a bowl of chocolate cake batter
• Place ramekins in large pyrex baking dishes.
• Divide the chocolate batter amongst the ramekins. Each should be half full.
• Carefully pour the vanilla batter over the chocolate. They should stay separate from each other.
• Place the pyrex dishes with the filled ramekins in to the preheated oven.
• Fill each pyrex dish carefully with warm water until the water is half way up the side of the ramekins. Be sure to not get any water in to the ramekins
• Bake for 20 minutes until the white cake is cooked fully
• The chocolate layer will not rise because of the water bath and will instead turn to a cakey flavored pudding

Variations:

• Some of my favorites include: Peanut butter/Chocolate, Strawberry/Lemon, White Chocolate/Raspberry, Mint/Chocolate, Amaretto/Vanilla...........