Does anything say summer dessert more than lemons and blueberries? I just love how they work so well together. I have to be honest, this cake took a good few attempts as the first few were pretty dry. Anyone who is familiar with my blog knows how much I HATE test recipes that go wrong because it means wasting ingredients, so this one drove me mad but I got there in the end!
It’s free from gluten, dairy (although you can choose to use grass-fed butter), refined sugar and eggs and served with some dairy free cream (I use Oatly), it’s simply divine and the perfect ending to an al fresco meal.
2 cups ground almonds
1/2 cup gluten free flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 cup coconut oil, melted
2 heaped tbsp grass-fed butter or non-dairy alternative
1 cup almond milk
Juice of 1 lemon
Zest of 1 lemon
1/4 cup maple syrup
1 tsp vanilla extract
1 cup fresh blueberries
Preheat the oven to 180* and line a springform cake tin with baking paper and grease with coconut oil.
In a bowl, mix the coconut oil, butter, almond milk, lemon juice, lemon zest, maple syrup and vanilla.
Sift the dry ingredients into another bowl (ground almonds, flour, baking powder, baking soda and salt) and mix well.
Add the dry ingredients into the wet, mixing until fully incorporated. If the mixture looks too dry, add some more coconut oil and almond milk.
Fold in the blueberries then transfer to the prepared tin.
Bake in the oven for around 30 minutes or until a fork comes out clean.
Leave to cool on a wire rack and serve with Oatly dairy-free single cream.
Love & health,