Vegan Blueberry Lemon Poppy Seed Cake
Vegan Blueberry Lemon Poppy Seed Cake
This Gluten-Free, Vegan, Refined Sugar Free, Lemon Poppy Seed Cake!! It is moist and fluffy, sweet and tangy and super easy to make... here’s what you need 😘
Ingredients
For the cake:
1/4 cup coconut oil
3/4 cup almond milk
4 tablespoons lemon juice
2 tablespoons lemon zest
8 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch salt
3 tablespoons poppy seeds
1 1/4 cup almond flour
1 1/4 cup gluten free flour blend
2 tsp baking powder
1/4 tsp baking soda
1 cup blueberries
For the syrup:
1/4 cup coconut oil
2 tablespoons lemon juice
4 tablespoons maple syrup
Instructions
For the cake:
Preheat oven to 350F or 180C
In a medium mixing bowl, add melted coconut oil, almond milk, lemon juice, lemon zest, maple syrup and vanilla
In a separate bowl mix together the gluten free flour and almond flour, salt, poppy seeds, baking powder and baking soda
Once mixed evenly, slowly mix in the wet ingredients to the dry until a smooth consistency
Fold in 1 cup of blueberries
Transfer mixture to tin
Bake for 20 minutes until risen and golden brown
For the syrup:
While the cake it baking, mix together coconut oil the lemon juice and maple syrup
Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot
Allow cake to cool and enjoy!!
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Ingredientes para el pastel:
1/4 taza aceite de coco
3/4 taza leche de almendra
4 cucharadas jugo de lima
2 cucharadas zest de lima
8 cucharadas maple orgánico
1 cucharadita extracto de vanilla
Pizca de sal
3 cucharadas poppy seeds
1 1/4 taza harina de almendra
1 1/4 cup harían sin gluten @bobsredmill
2 cucharaditas polvo para hornear
1/4 cucharaditas bicarbonato de sodio
1 taza moras
Para el betún:
1/4 taza aceite de coco
2 cucharadas jugo de lima
4 cucharadas maple orgánico
Preparación:
Precalentar el horno a 350F o 180C
Revolver juntos los ingredientes líquidos y en un bowl separado los secos
Mezclar ambos hasta lograr una consistencia homogénea
Agregar moras
Pasar a un sartén de pastel y hornear por 20 minutos
Mientras revólver la mezcla del “betún”
Servir el betún sobre el pan cuando sigue caliente
Dejar enfriar el pastel y servir !!!
