Wednesday, 29 January 2014

Blueberry & Lemon Loaf Cake - Vegan, Low Gluten & Oil Free

I was flicking through recipe books looking for inspiration and came across a blueberry & lemon combination that sounded amazing. It wasn't entirely suitable so I used the inspiration and came up with this cake. 

2 cups white spelt flour
3 TSP soya flour
1 cup raw brown sugar
2 TSP baking powder
1 cup non dairy milk (blended with 1 very ripe  banana)
1 TSP vanilla extract
Juice of 1 lemon
Zest of 1 Lemon
1 cup frozen blueberries 

For the drizzle:
1/2 cup icing sugar
1 to 2 TSPS lemon juice

Preheat oven to 175C.

Combine all dry ingredients together in a bowl, then add lemon zest, lemon juice and non dairy milk/ banana mix.
Once all well combined stir in blueberries.

Oil a non stick loaf tin very lightly (with an oil spray) or use baking paper to line.

Bake for between 45-55 minutes until a toothpick comes out clean.

Once cooled mix icing sugar with lemon juice and drizzle.

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