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–+ servings

Blueberry, lemon & olive oil cake (vegan & gluten free)

Miriam Groot
This must be my favorite cake EVER! I love the texture, the freshness of the lemon and the sweetness of the blueberries, but you will thank me more for the amazing smell that will fill your house while baking this cake.
Voorbereidingstijd 10 minuten
Bereidingstijd 40 minuten
Totale tijd 50 minuten
Gang Dessert, Side Dish, Snack
Keuken Vegan
Porties 10 servings

Ingrediënten
  

  • 300 gram gluten free all purpose flour*
  • 15 gram baking powder
  • 100 gram coconut sugar
  • 70 ml olive oil
  • 175 ml sparkling water
  • zest and juice of 1 large lemon
  • 250 g fresh or frozen blueberries

optional

  • 1 tsp fresh thyme

Instructies
 

  • Preheat your oven to 200C or 350F.
  • Mix the all purpose flour and baking powder.
  • In a separate bowl, mix the coconut sugar, olive oil, sparkling water, lemon juice and zest.
  • Combine the two and add the blueberries and fresh thyme if you like.
  • Transfer into a lined cake tin and bake for 40 minutes, keeping an eye on it in the last 10 minutes.
  • Let it cool before serving and garnish it with some extra blueberries if you have them.

Notities

* make it yourself with this formula by the Minimalist Baker
Trefwoord autumn, cake, dairy-free, dessert, fall, fruit, gluten free, less than 10 ingredients, snacks, spring, summer, sweet, vegan, winter
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