Lemon Blueberry Cake
Lemon and blueberry cake is soft, moist, and super easy to make. A perfect treat to serve with a cup of tea or coffee! Vegan and gluten-free.
Ingredients
- 200 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 100 g ground almonds
- 2 teaspoons baking powder
- 1/3 teaspoon turmeric powder
- 10 g chia seeds ~ 1 tablespoon
- 180-200 ml rice milk at room temperature
- 100 ml lemon juice at room temperature
- 6 tablespoons maple syrup
- 60 ml coconut oil
- 100 g fresh blueberries
Instructions
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
- In a large bowl, mix together the dry ingredients: 1-to-1 Bob's Red Mill baking flour, ground almonds, baking powder, turmeric powder, and chia seeds.
- Add rice milk, lemon juice, and maple syrup to the bowl with dry ingredients. Stir until well combined using a whisk or a rubber spatula. Add 6 tablespoons of coconut oil and again, stir well until all is well combined. Adjust sweetness if needed.
- Gently fold in fresh blueberries.
- Pour the batter into the prepared cake tin and bake for approx. 40-45 minutes.
- Remove from the oven and let it cool down.
- Lightly dust it with powdered sugar or powdered xylitol.
- Decorate with blueberries.