So Delicious…Blueberry and Lemon Cake
This is one of the most deliciously healthy, easy to make vegan cakes I have ever come across. I like to make this one with my young Daughter ‘Isla’ she can do most of it herself with little supervision.
I love finding recipe's that not only allow me to satisfy that sweet tooth, but are also good for me. Blueberries are full of antioxidants and have so many other health benefits which include helping to support our immune systems.
By making a few small changes to recipe's, for example choosing coconut sugar instead of refined sugar means that I can indulge guilt free. Changing my diet was one of the most transformative choices that I made in my life.
Trust me, you won’t be disappointed…
Ingredients
2 ½ cups spelt flour (gluten free flour or all-purpose flour optional)
1 ¼ cups of coconut sugar (alternatively you can use maple syrup or algarve syrup)
3 teaspoons of baking powder
Pinch of sea salt
¾ cup of almond milk (or any other plant-based milk)
½ cup coconut oil (melted)
2 large lemons or 3 medium sized ones (unwaxed as will need juice and zest) I've also been known to use limes instead of lemons and it is just as delicious.
1 teaspoon vanilla extract
1 ¼ cups of blueberries either fresh or frozen
TO MAKE THE CAKE:
· Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
· Sieve all the dry ingredients (flour, coconut sugar, baking powder and salt) into a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/lemon zest and vanilla) and mix until just before it's combined (don’t over mix as we will mix again when blueberries are added). Initially, the batter will be thick but it will loosen up after a few minutes.
· Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
· Bake the cake for 50 minutes to 1 hour or until you can insert a toothpick in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your toothpick are fine.
· Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
TO SERVE THE CAKE:
· Just before serving, dust the cake with powdered coconut sugar (optional) and serve! The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days.
ENJOY, and thank you www.rainbownourishments.com for this beautiful recipe.