Gluten-Free Vegan Lemon Blueberry Cake
Yield: 8
| prepPreheat oven to 350°F / 180°C | ||||
| prepGrease baking tin and line with baking paper | ||||
| prepChill full-fat coconut milk tin overnight | ||||
| 60 g coconut oil | Melt coconut oil | Transfer to tin, bake 350°F / 180°C, 30 min | Cool completely on wire rack | Spread frosting on cake, top with blueberries |
| 200 ml unsweetened almond milk | Mix wet ingredients & almonds | |||
| 4 tablespoons lemon juice | ||||
| 2 tablespoons lemon zest | ||||
| 120 ml maple syrup | ||||
| 1 teaspoon vanilla extract | ||||
| Pinch salt | ||||
| 150 g ground almonds (almond meal) | ||||
| 150 g gluten-free flour blend | Sift in dry ingredients, mix well | |||
| 2 heaped teaspoons baking powder | ||||
| 1/4 teaspoon bicarbonate of soda (baking soda) | ||||
| 100 g blueberries (fresh or frozen) | Fold in blueberries gently | |||
| 400 g tin full-fat coconut milk, chilled overnight | Open coconut milk, discard watery liquid | |||
| 2 tablespoons lemon juice | Whip coconut cream with lemon, maple & vanilla | |||
| 2 tablespoons maple syrup | ||||
| 1/2 teaspoon vanilla extract | ||||
| 150 g fresh blueberries | ||||
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