Another birthday, another cake!
A couple weeks ago I presented Jan with several options for his birthday cake, and of them he chose an apple & blackberry cake. Since we were going to be sharing with friends, one of them needs to eat gluten & lactose free, I went and adapted the original recipe. And here is my version.
- 125 grams (refined) coconut oil
- 125 gr (cane) sugar
- 3 eggs
- 1 tsp vanilla essence
- 50 grams ground almonds
- 50 grams oat flour
- 50 grams fine corn flour (not cornmeal, not cornstarch!)
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 apples
- 150 grams blackberries
- 2 tbsp cane sugar + 1 1/2 tsp cinnamon for topping
- Preheat oven to 170°C / 150°C if using convection. Line the bottom of a 20-22 cm spring form with baking paper.
- Soften the coconut oil by either leaving it in a warm place or microwaving it at low power for 30-45 seconds. Add the sugar and mix until well combined and sugar starts to dissolve into the oil.
- Add the eggs, one at a time, to the oil-sugar mixture, and mix well. Add the vanilla essence and mix.
- Combine ground almonds, oat & corn flour, salt & baking powder in a bowl. Add to the oil-sugar-egg mixture slowly and mix until a smooth dough has formed.
- Peel and core the apples, slice them in 12-14 pieces each. Separate 8 slices for decoration, and cut the rest in smaller pieces.
- Add the apple pieces and most of the blackberries (leave 4 for decoration) and fold gently.
- Pour the batter onto prepared spring form and spread (more or less) evenly. Decorate with the reserved apple slices and blackberries.
- Mix sugar and cinnamon for topping and sprinkle on top of cake.
- Bake cake in preheated oven, middle rack, for 50-55 minutes. A cake tester inserted in the middle will come out clean (albeit greasy) when cake is ready.
- Loosen the edges of the cake with angled spatula / knife, let cool enough to remove cake from spring form and let cake cool on cooling rake.
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
- 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
- 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
- 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
- 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.
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!
Lately I am experimenting with dairy / gluten / egg free baking. Having friends that are allergic / intolerant to one of more of those, and me liking a challenge, baking for them is a good opportunity.
Photo (c) Nadege Biojout
These muffins are both dairy & gluten free, but do contain eggs. I will experimenting with the egg part next. I am happy to say that they have a nice earthy spicy flavour, and a fantastic soft moist crumbly texture. Texture wise, they are faboulous, to be honest!
- 1 1/2 cups pumpkin puree (to make: cut sweet pumpkin in quarters, scoop seeds out, and steam pumpkin for 25-30 minutes, or until the flesh starts to separate from the skin, scoop the flesh from the skin, mash, and measure) (to be updated with metric measurement)
- 2 eggs
- 175 grams cane sugar
- 75 ml olive olive (use a mild one)
- 60 grams corn-based all purpose gluten free flour (basically a mix of corn starch, corn flour, guar gum)
- 60 grams quinoa flour (ground quinoa flakes works well)
- 60 grams (white) rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp each cinnamon, ground ginger, all spice & chinese 5 spice
- Preheat oven to 175°C. Place rack in middle of oven. Line 12 cavity muffin tray with paper liners or silicon liners.
- In a big bowl mix pumpkin puree, eggs, sugar and oil very well with an immersion mixer. Alternatively you can use a blender.
- In a small bowl mix all flours, baking soda, baking powder, salt & spices. Add to wet ingredients and mix with a spatula until no blobs (very technical name) of flour are left.
- Divide batter among the cavities of the muffin tray.
- Bake in oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let muffins cool enough to remove from tray, transfer to cooling rack and let cool (or enjoy warm, if you cannot wait).
Open muffin showing the texture
I really couldn’t wait to eat them so I forgot to take a picture before I started. Here you can see the nice crumb & fluffy texture of the muffins.