Gluten-free cake with cashew cream frosting
Blueberries-lemon-coconut is my absolute favorite combination. Are you a fan, too?
This Lemon Coconut Blueberry Cake is easy to make, delicious, and full of flavors: tangy lemon flavor, juicy blueberries, and creamy coconut work so well together.
To make it even better, this cake is topped with a delicious lemony cashew cream frosting and a handful of fresh blueberries. A perfect treat to serve with a cup of tea or coffee!
This recipe is vegan (dairy-free and egg-free), gluten-free, and soy-free.
Meet the ingredients
Lemon coconut blueberry cake
- White rice flour
- Brown rice flour
- Almonds
- Coconut cream
- Rice or soy milk
- Lemon juice
- Agave syrup
- Turmeric powder
- Baking powder
- Blueberries
Cashew frosting
- Cashews
- Lemon juice
- Coconut oil
- Maple or agave syrup
How to make it
Soaking cashews: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
Note: To ensure an ultra-smooth texture of the cashew frosting, it’s important to use a high-speed blender.
Coconut cream: Always chill your full-fat coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Lemon coconut blueberry cake
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
- Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, finely ground almonds, turmeric powder, and baking powder.
- Add melted coconut cream, rice milk (at room temperature), lemon juice, and agave syrup to the bowl with dry ingredients.
- Mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Gently fold in fresh blueberries and pour the batter into the prepared cake tin.
- Bake for approx. 40-45 minutes.
- Remove from the oven and let it cool down.
Cashew frosting
- Drain cashews well and place them into a high-speed blender along with lemon juice, coconut oil, and agave or maple syrup.
- Process until smooth.
Serving suggestion
- Spread the frosting over the cake and top with fresh blueberries.
- Slice and serve.
Lemon Coconut Blueberry Cake is:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Soy-free
- Flavorful
- Soft and moist
- Tangy and sweet
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Lemon Coconut Blueberry Cake
Ingredients
Lemon Coconut Blueberry Cake
- 160 g white rice flour
- 80 g brown rice flour
- 100 g almonds
- 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 80-100 ml rice milk at room temperature
- 60 ml lemon juice
- 100 ml agave syrup
- 1/3 teaspoon turmeric powder
- 2 teaspoons baking powder
- 100 g fresh blueberries
Cashew frosting
- 150 g cashews previously soaked in water for minimum 4 hours
- 20 ml lemon juice
- 30 ml coconut oil
- 40 ml agave or maple syrup
Instructions
Lemon Coconut Blueberry Cake
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
- Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, finely ground almonds, turmeric powder, and baking powder.
- Add melted coconut cream, rice milk (at room temperature), lemon juice, and agave syrup to the bowl with dry ingredients.
- Mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Gently fold in fresh blueberries and pour the batter into the prepared cake tin.
- Bake for approx. 40-45 minutes.
- Remove from the oven and let it cool down.
CASHEW FROSTING
- Drain cashews well and place them into a high-speed blender along with lemon juice, coconut oil, and agave or maple syrup.
- Process until smooth.
SERVING SUGGESTION
- Spread the frosting over the cake and top with fresh blueberries.
- Slice and serve.
Notes
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
