Cakes

Gluten-Free Vegan Lemon Blueberry Cake

September 09, 2017

144

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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 273g 1369%

Polysaturated Fat 58g 365%

Monosaturated Fat 170g 1062%

Cholesterol 1498mg 502%

Sodium 11497mg 479%

Potassium 44190mg 1262%

Protein 754g 1508%

% DAILY VALUE^*

Total Carbohydrate

Fiber 324g 1297%

Sugar 755g 1511%

Vitamin A 19771IU 395%

Vitamin B6 28mg 1404%

Vitamin C 304mg 508%

Calcium 14849mg 1484%

Iron 94mg 522%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dairy-Free Low-Calorie Gluten-Free Vegan Low-Fat Sugar Free High-Fiber Vegetarian