I don’t know about you, but I cannot resist the combination of lemon, blueberries and almonds, so I had to create a recipe that involved these three ingredients. This cake is deliciously  fruity and tangy, and moist and dense. You can serve it plain, dusted with icing sugar, or iced with a thick lemon glaze; whichever way you choose, it won’t disappoint you. Enjoy!

Tips & Notes

• I used Doves Farm Gluten Free Plain White Flour; I’m very happy with this flour mix and I plan on using it for most of my baking in future; the mix requires more liquid than normal flour, so if you’re not concerned with this recipe being gluten free and want to use plain (all purpose) standard flour, I suggest you increase the flour to 110 grams (3.9 oz.) instead of 100 grams (3.5 oz.).
• If you want to make this cake richer, you could frost it with a lemon icing: mix 115 gr of icing sugar (confectioner sugar) with 2 tablespoons of fresh lemon juice until smooth and creamy (you might need to slightly adjust the ratio of sugar/lemon juice), then pour icing over cake allowing it to drip over the sides. Let the icing set before slicing and cutting.
• If you don’t have coconut oil, you can use  sunflower seed oil, or  a light extra-virgin olive oil.

Lemon Blueberry Almond cake

(gluten free, egg free & dairy free)

60 gr coconut oil (2 oz.)

250 gr organic plain soy yoghurt (8.8 oz.)

2 teaspoons lemon juice

2 teaspoons pure vanilla extract

grated zest of a small lemon

100 gr vanilla sugar (3.5 oz.)

80 gr ground almonds (2.8 oz.)

100 gr gluten free flour mix (3.5 oz.)

1 pinch of salt

2 teaspoons baking powder (gluten free)

70 gr blueberries, frozen or fresh (2.5 oz.)

icing sugar to dust (optional)

• Preheat oven to 180° C (355° F) and line a 20 x 20 cm baking tin (8 x 8 in) with parchment paper, taking care to leave some paper overhanging to lift the cake when baked.
• Pour melted coconut oil, soy yoghurt, vanilla extract, lemon juice and grated lemon zest in a bowl and whisk together until combined.
• Add the sugar and whisk for 1-2 minutes until thoroughly mixed in.
• In another bowl mix together the rest of the dry ingredients (almond meal, gluten free flour mix, salt, baking powder).
• Add the dry ingredients to the liquid batter and stir until combined.
• Pour the batter into the lined baking tin and then scatter blueberries over the batter; with the back of a wooden spoon or a spatula, gently swirl the blueberries into the batter.
• Bake for 45-50 minutes, until a toothpick inserted in the centre of the cake comes off clean.
• Let the cake cool for 15 minutes in the tin, then lift it and place it on a wire rack to cool completely,
• Before serving, dust the cake with icing sugar.
• This cake is best eaten after a few hours, or even the day after baking; cover with aluminium foil and store in a cool place for 2-3 days.

For a printable recipe in pdf click here.

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