Lemon Blueberry Cake Gluten-Free Vegan


For the cake:

  • 60 g coconut oil (or sub olive or vegetable oil)
  • 2 hundred ml unsweetened almond milk (or every other plant-primarily based milk)
  • 4 tablespoons lemon juice *
  • 2 tablespoons lemon zest
  • eight tablespoons maple syrup (or sub every other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g floor almonds (almond meal) **
  • a hundred and fifty g gluten-loose flour mixture (or sub undeniable flour if now not gluten-free)
  • 2 heaped teaspoons baking powder (make certain gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • a hundred g sparkling blueberries

For the frosting

  • 400 g tin of full-fat coconut milk ***
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • half teaspoon vanilla extract
  • To beautify:
  • a hundred and fifty g fresh blueberries


For the cake:

  1. Preheat oven to one hundred eighty levels Celsius (350 ranges Fahrenheit)
  2. Place the coconut oil in a huge bowl and melt over a saucepan of boiling water or inside the microwave (skip this step if using every other oil)
  3. Once melted, upload the milk to the equal bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
  4. Sift within the flour, baking powder and bicarbonate of soda
  5. Mix nicely, adding a tiny splash greater milk if it’s searching too dry
  6. Add the fresh blueberries and fold in lightly, to make sure you don’t overwhelm them
  7. Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch springform baking tin)
  8. Bake in oven for round 30 minutes till risen and golden brown and an inserted skewer comes out easy
  9. Once out the oven, go away to cool completely on a twine rack before applying the frosting

For the frosting:

  1. You’ll need to preserve your tin of coconut milk inside the refrigerator overnight for the rich creamy bit to split from the watery bit at the lowest. Make positive it is full fat coconut milk, in any other case this separation gained’t happen and you won’t be capable of make this cream!
  2. Open the tin the other way up – the coconut cream can be at the bottom and you can simply pour off the watery liquid (save this for adding to soups or smoothies)
  3. Place the thick, creamy component right into a bowl
  4. Add the lemon juice, maple syrup and vanilla extract
  5. Use an electric powered whisk (or a guide one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

To beautify:

  1. Carefully unfold the frosting over the top of the cake
  2. Top with clean blueberries
  3. Best while clean however keeps blanketed in the refrigerator for up to a few days

Recipe Notes

  • *The lemon juice is essential as its acidity wishes to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don’t need to use lemon juice, alternative with 1 teaspoon apple cider vinegar alternatively
  • **You can as an alternative use almond flour
  • ***You can rather use 200g (7oz) coconut yogurt
  • Although this cake does flavor exceptional while clean, it does keep well blanketed within the fridge for up to a few days. For outstanding fluffy frosting, you ought to make it fresh simply before serving, but the frosting will hold its shape and texture for an awesome few days.
  • Source : https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-cake/