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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.
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Author Nensi Beram


  • 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


  • 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.