Having friends over to visit means I get to bake. And I love it.
Having friends over to visit with allergies and food intolerances, means I get to experiment with baking. Which I love even more.
So after a week of searching the internet for a lemon blueberry cake that fitted the bill (vegan, gluten free, nut free, and preferably banana free), I found two recipes I could mix & match and adapt to my taste. From those two recipes a third was born, and I bring it to you.
Lemon Blueberry Cake
Ingredients
Blueberry compote
- 225 gr (frozen or fresh) blueberries (I used frozen, because available all year long at a reasonable price)
- 30 gr (coconut) sugar
- 30 ml water
Lemon cake
- zest & juice of two lemons
- 120 ml soy milk (or any other plant based milk)
- 2 egg replacers (I used v-eggie by P38, a local Belgian company, feel free to use any egg replacement available to you, or flax / chia egg)
- 50 gr (coconut) sugar
- 30 ml olive oil
- 1 tsp vanilla essence
- 90 gr fine polenta
- 110 gr fine almond meal (almonds are seeds, not nuts)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
Blueberry compote
- Put blueberries, sugar and water in a small saucepan. Bring to a boil, lower heat to simmer, and simmer, stirring from time to time, for 15 minutes. The compote will have thickened and have a glossy look.
- Let cool while preparing the cake batter
Lemon cake
- Line the bottom of a spring form with baking paper and set aside. Heat oven to 175°C.
- In a mixing bowl, add all wet ingredients (from lemon up to and including vanilla essence) and mix thoroughly so sugar dissolves.
- Add dry ingredients to mixing bowl, and whisk until no lumps remain.
- Pour 1/2 to 1/3 of the cake batter in a prepared form. Spoon half the compote on top of the cake batter. Top with the remaining cake batter, and then the remaining compote. Swirl with a knife / toothpick if wanted.
- Bake cake in pre-heated oven for 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool in tin for 15-20 minutes, then loosen rim, remove cake, and let cool on a cooling rack.
Enjoy!
As an aside, I realize I need to work on taking better pictures of my recipes. It’ll never be a step by step because who has time for that?!
But I really want to remember to take a picture of the plated cake, not just the teaser picture of the cake cooling on a rack, before diving into it. I keep forgetting, because I want to try it! And I want friends to try it!