I think I have mentioned before that around here March is Birthday central.

Also, Birthday cake central.

Seriously.

There has been a WHOLE LOT of cake over here.

None of which I am able to eat, though.

So, when I came across a recipe for a Paleo Lemon Almond cake, I was definitely up for just a little more baking.

And it was worth it.

I made it twice in one week, it was that worth it.

I modified the recipe a little. Using Olive oil as my oil of choice. And a Flax Egg instead of regular Eggs or a Chia seed Egg.

(A Flax Egg is 1 Tablespoons of ground Flax seed mixed with 3 Tablespoons warm water and left to set up for anywhere from 15 minutes to overnight in the fridge. For this recipe, if you go the vegan route, you'll need to triple it.)

Also, because I figured there was a chance, what with the Honey and the Lemon juice and the Olive oil, and no real Egg serving as a binder, if I went ahead and added the Blueberries the recipe called for, my cake might get too moist.

So I left them out of the baking and just threw a few fresh ones on before eating.

With a good dollop of coconut cream for good measure.

Though, to be honest, the cake needs neither. And is perfectly delicious on it's own.

http://www.greenkitchenstories.com/blueberry-lemon-almond-cake/