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Gluten-free blueberry lemon cake
AuthorAayah Khalaf
1 ½ cups almond flour
½ cup millet flour
⅓ cup coconut oil
3 eggs
½ tsp vanilla powder
¼ tsp baking soda
¼ tsp baking powder
⅓ cup yoghurt or kefir (you can use dairy free version)
¾ cup maple syrup
1 pinch salt
¼ cup blueberries
1
Start by blending eggs, maple syrup and yoghurt until fluffy and doubled in size about 5-10 min.
2
Add the melted coconut oil
3
Sift the almond and millet flours and add them in
4
Add vanilla, baking soda, baking, powder and salt and slowly mix everything in with a hand spatula
5
zest 2 lemons in the mixture
6
place in a pan lined with parchment paper
7
Place in preheated oven at 375 degrees for 30 min.
8
Add the blueberries in and lightly press them inside the dough
9
Put in oven for 30 min or until golden
Ingredients
1 ½ cups almond flour
½ cup millet flour
⅓ cup coconut oil
3 eggs
½ tsp vanilla powder
¼ tsp baking soda
¼ tsp baking powder
⅓ cup yoghurt or kefir (you can use dairy free version)
¾ cup maple syrup
1 pinch salt
¼ cup blueberries
Directions
1
Start by blending eggs, maple syrup and yoghurt until fluffy and doubled in size about 5-10 min.
2
Add the melted coconut oil
3
Sift the almond and millet flours and add them in
4
Add vanilla, baking soda, baking, powder and salt and slowly mix everything in with a hand spatula
5
zest 2 lemons in the mixture
6
place in a pan lined with parchment paper
7
Place in preheated oven at 375 degrees for 30 min.
8
Add the blueberries in and lightly press them inside the dough
9
Put in oven for 30 min or until golden
