Truly Yummy Lemon & Blueberry Cake
Gluten free and dairy free lemon & blueberry cake. Recommended ingredients Flora Salted 100% plant based butter, Taylor & Colledge Vanilla Bean Paste, The Coconut Collab Natural Yoghurt, Freee Foods Gluten Free Plain White Flour, Dr. Oetker Baking Powder, caster sugar, lemons, eggs, ground almonds, blueberries, icing sugar.
Equipment
- 1 loaf tin
Ingredients
- 100 g caster sugar
- 2 lemons zest only
- 150 g vegan butter recommend Flora salted
- 1 tsp vanilla bean paste recommend Taylor & Colledge Vanilla Bean Paste
- 3 large eggs
- ½ cup vegan natural yoghurt recommend The Coconut Collab Natural Yoghurt
- 150 g gluten free plain flour recommend Freee Foods Gluten Free Plain White Flour
- 1½ tsp baking powder recommend Dr. Oetker Baking Powder
- 120 g ground almonds
- 200 g fresh blueberries
- 50 g fresh blueberries for placing on top of the cake
- 50 g icing sugar
Instructions
- Preheat oven to 160℃/ Gas Mark 3.
- Place the caster sugar, butter, lemon zest and vanilla paste into a mixing bowl. Beat on a high setting until the mixture has combined and turned a pale yellow.
- Beat in the eggs one at a time until all three are fully incorporated.
- Add the natural yoghurt and beat. Then add the plain flour and baking powder. Mix until well combined.
- Mix in the ground almonds. Beat until well combined.
- Gently stir the blueberries into the mixture ensuring they remain whole.
- Place the mixture evenly into the cake tin and top off with the remaining blueberries.
- Place in the oven and cook for 45 - 50 mins. The cake is cooked when the skewer comes out clean. Leave to cool.
- Turn out onto a serving plate and dust with icing sugar before serving.
Notes
I like to serve mine with a spoonful of the remaining natural yoghurt and a few extra blueberries on the side. Yum!
The cake will last covered in the fridge for 2-3 days.