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!
Gluten Free Lemon & Blueberry Almond Cake
- 300g ground almonds
- 100g gluten free flour
- 0.5 tsp salt
- 1.5 tsp baking powder
- 100g coconut oil
- 120ml maple syrup
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 3 chia eggs*
- 200g blueberries
- Coconut Frosting
- 2 x 400g tin of full-fat coconut milk (left in the fridge overnight)
- 1 tbsp lemon juice
- 3 tbsp maple syrup
Preheat oven to 180°C/160 fan and line a 20cm cake tin with greaseproof paper.
Combine the ground almonds, gluten free flour, salt and baking powder in a large bowl and set aside.
Heat the coconut oil and maple syrup in a saucepan on very low heat until melted. Add the zest and juice from one lemon and the vanilla extract to the maple/coconut oil mixture.
Transfer the liquid mixture to the dry ingredients and add in the chia eggs. Once this is all mixed together, gently fold in half of the blueberries.
Transfer the mixture into your greased cake tin and bake in the oven for 50 minutes, covering with kitchen foil for the last 5-10 minutes so the top doesn’t burn.
Once out the oven, leave to cool completely on a wire rack before applying the coconut frosting.
Make sure you keep your coconut milk tins in the fridge overnight – this will cause the rich creamy bit to separate from the watery liquid at the bottom.
Open the tins upside down and pour out the coconut water (save this for porridge or smoothies – yum)
Scoop out the thick, creamy coconut mixture into a large bowl. Add the lemon juice and maple syrup.
Use an electric whisk to whip up the coconut milk until light and fluffy.
Carefully spread the frosting over the top of the cooled cake.
Top with remaining fresh blueberries and extra lemon zest - enjoy!
* Combine 3 tbsp chia seeds and 9 tbsp water – leave to sit for 15 minutes.
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!