Mix the coconut flour, almond flour, arrowroot, baking soda and salt in a bowl. In another bowl you mix the eggs and add maple syrup, lemon juice and zest. Mix it through and then add dry and wet ingredients together.
Add the coconut oil latest and fold it through together with the blueberries.
During the baking proces the blueberries tend to sink to the bottom but that doesn't change the flavor at all.
Bake the cake in the oven for 40 minutes or until a wooden skewer comes out clean. Leave to cool in the tin for at least half an hour before taking it out.
TOPPING
Place the soaked cashew nuts (drained), the maple syrup and the coconut milk in a high speed blender and blend until smooth. Serve this over the cake, decorate with some extra blueberries and some lemon zest.