Blueberry Lemon Cake
Perfect soft and fluffy blueberry lemon loaf perfect for this spring season. It is gluten-free, vegan, and super simple to make!
Ingredients
- 1 cup blanched almond flour
- ½ cup oat flour*
- ½ cup tapioca flour
- ½ cup coconut sugar*
- 1 tbsp baking powder
- ¼ tsp salt
- Zest from one lemon
- 6 tbsp cold coconut oil
- 1 tbsp flax seed meal
- 2 tbsp water
- ½ cup vegan plain, unsweetened yogurt
- Juice from ½ lemon
- ¾ cup fresh or frozen blueberries
Instructions
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Preheat the oven to 375 degrees. Line an 8" cake pan with parchment paper.
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To a large bowl, whisk together flours, coconut sugar, baking powder, salt, and lemon zest. Using your fingers or pastry cutter, cut coconut oil into flour until it resembles pea-sized pieces.
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In a separate bowl, combine flax seed meal and water. Let sit for 5 minutes. Whisk in vegan yogurt and lemon juice until smooth. Pour into flour mixture. Use a wooden spoon to combine until a thick batter forms. Fold in blueberries. Pour batter into prepared cake pan and spread evenly. You may need to press the batter in using your hands because it will be very thick. (Optional) Sprinkle over raw sugar.
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Bake for 28-30 minutes until a toothpick inserted comes out clean and top is golden brown. Let cool for 15 minutes before slicing into 8 wedges.
Recipe Notes
*To make your own oat flour simply blend 1/2 cup rolled oats until it resembles a fine flour.
*Cane sugar also works in replace of coconut sugar.