1 3/4 c. (210g) almond meal
2 Tbsp. (42g) honey
3 Tbsp. (42g) coconut oil
3 eggs
1/3 c. (40g) blueberries or strawberries
approx. 1/2 c. (128g) natural peanut butter
Preheat oven to 350 degrees. Lightly coat two 5" or 6" round cake pans with cooking spray.
Heat honey and coconut oil together in a small dish until coconut oil has melted. Pour into a medium bowl with almond meal, eggs, and blueberries, and stir with a wooden spoon until combined. Pour into prepared cake pans and bake for approximately 20 minutes, or until cakes pass the toothpick test. Allow to cool before assembling and frosting with peanut butter.
This printable recipe from A Teaspoon and A Pinch.