Gluten-Free Vegan Lemon Blueberry Cake

September 09, 2017

143

For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) milk, any kind
Juice of 1 lemon*
Zest of 1 lemon
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
100 g (3.5oz) fresh blueberries
For the frosting
400 g (14oz) tin coconut milk**
Juice of 1/2 lemon
2 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
To decorate:
150 g (5oz) fresh blueberries

http://www.rhiansrecipes.com/2017/05/31/gluten-free-vegan-lemon-blueberry-cake/
See the full directions on my site

Nutritions

Calories
22778

Sodium
11497mg
479% DV

Fat
502g
772% DV

Protein
754g
1508% DV

Carbs
3691g
1255% DV

Fiber
324g
1297% DV