Ingredients
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Dry Ingredients:
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160 g of Almond flour
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160 g of All-purpose gluten-free flour
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150 g of Sugar white
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3 tsp. of Baking powder
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1/4 tsp. of Salt
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2 tbsp. of Lemon zest
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30 g of Poppy seeds
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Wet Ingredients:
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200 ml of Coconut milk
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125 g of Extra Virgin olive oil
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80 ml of Lemon juice
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Berries:
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200 g of Blueberry
Directions
This blueberry cake is not only simple and beautiful but also incredibly delicious. It features plenty of berries, a slight sourness and a touch of lemon flavor and delightful crunchy poppy seeds. In the photo, the cake is topped with cream and garnished with blueberries, but it can also be enjoyed without the cream.
Bon Appétit!
P.S. For the cake, you can use store-bought gluten-free flour or make your own blend following a recipe.
I made the cream using vegan butter, coconut condensed milk, and cashew cream cheese by mixing them together with a mixer until they were nice and smooth.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 180 degrees Celsius. Line a 20cm baking dish with baking paper. |
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2
Done
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In a bowl, mix the dry ingredients until well combined. In a separate bowl, whisk the wet ingredients until they are smooth. Then, pour the wet ingredients into the dry ones and mix them together. Finally, add half of the blueberries and mix them gently, being careful not to crush them. |
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3
Done
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Transfer the batter to the baking dish, then spread the remaining blueberries evenly on top and gently press them into the batter. Place the dish in the oven and bake for about 55 to 60 minutes. Once done, take it out and allow it to cool for 5 minutes in the dish before transferring it to a rack to cool completely. You can sprinkle the cake with powdered sugar before serving. |
