Gluten-Free Vegan Lemon Blueberry Cake

This Gluten-Free Vegan Lemon Blueberry Cake is so easy to make, super fruity, and includes a delicious cream cheese frosting!

Gluten-Free Vegan Lemon Blueberry Cake

For the cake

1. 8 tablespoons coconut oil (or sub olive or vegetable oil)
2. 200ml (4/5 cup) milk, any kind
3. Juice of 1 lemon*
4. 8 tablespoons maple syrup (or sub any other sweetener)
5. 1 teaspoon vanilla extract
6. Pinch of salt
7. 150g (1 1/4 cup) ground almonds
8. 150g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
9. 2 teaspoons baking power (ensure gluten-free if necessary)
10. 1/4 teaspoon bicarbonate of soda
11. 100g (3.5oz) fresh blueberries

For the frosting

1. 1 x 400g (14oz) tin coconut milk**
2. Juice of 1/2 lemon
3. 2 tablespoons maple syrup (or sub any other sweetener)
4. 1/2 teaspoon vanilla extract

To decorate

1. 150g (5oz) fresh blueberries

For the cake

1. Preheat oven to 180 degrees (350 degrees)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
3. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
4. Sift in the flour, baking powder and bicarbonate of soda
5. Mix well, adding a tiny splash more milk if it’s looking too dry
6. Add the fresh blueberries and fold in gently, to make sure you don’t crush them
7. Transfer mixture into a greased baking tin lined with baking paper
8. Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
9. Once out the oven, leave to cook completely before applying the frosting

For the frosting

1. You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
2. Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
3. Place the thick, creamy part into a bowl
4. Add the maple syrup and vanilla extract
5. Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

To decorate

1. Carefully spread the frosting over the top of the cake
2. Top with fresh blueberries
3. Keeps covered in the fridge for up to a few days

Notes

1. *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don’t want to use lemon juice, substitute with 1 tablespoon vinegar instead
2. **You can alternatively use 200g (7oz) thick coconut yogurt

http://www.rhiansrecipes.com/2017/05/31/gluten-free-vegan-lemon-blueberry-cake/?utm_source=Rhian%27s+Recipes&utm_campaign=70ed0f3720-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2e8350b53a-70ed0f3720-90547107