I’ve finally done it. I’ve made a gluten free AND vegan cake with a fluffy texture, delicious flavour and super easy recipe! Some people may be proud of a promotion at work or great grades at school, but me? I’m pretty proud of this yummy creation!
This gluten free lemon & blueberry almond cake was part of a collaboration with Perkier for their ‘Cakes for Apes’ campaign last month. As their official brand ambassador, we thought it would be the perfect opportunity to run a fun competition! One lucky winner would receive all the ingredients to make this delicious cake + some yummy Perkier goodies. The lovely Carrie won the competition – you can see her cake here!
I had quite a few people asking for the recipe, so I thought it was about time I shared it with you all!
For this gluten free lemon & blueberry almond cake, I’ve used chia eggs as the egg replacement. Chia eggs may sound like a bizarre, fad food experiment, but they’re actually very easy to make. You simply add 1 part chia seeds to 3 parts water. Mix together in a small bowl and leave to sit for 15 minutes. The mixture will turn into a gloopy, frogspawn-esque consistency, and however weird this combination sounds, it really does work!
Topped with a thick whipped coconut cream frosting, this gluten free cake takes luxurious whilst still being as light as air. Lemon & blueberry is such a classic combination and perfect for spring/summer desserts. Why not take this cake to your next BBQ, summer garden party or simply bake for a Sunday dessert. Whether your friends and family are gluten free/vegan or not, this cake is a crowd pleaser and will be enjoyed by all!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!