I was trying out a new entre recipe and invited my neighbors over for dinner and she tried out a new vegan dessert recipe and it was delightful. She did not make hers gluten free but you can by substituting the regular flour with an equal mix of almond and gluten free flour. It does rise quite a bit so use a taller pan or you will have a mess to clean up. The bottom is crunchy and the top 3/4 is a dense cake texture. (I am hoping that when I make it, the bottom will always be crunchy cause, turns out, that’s the way I like it! 🙂 ) I would use only fresh blueberries for this.
DRY INGREDIENTS:
2 1/2 c. flour
1 1/4 c. sugar
3 tsp. Baking powder
pinch of salt
WET INGREDIENTS;
3/4 c. almond milk
1/2 c. neutral flavored oil
1/3 c. lemon juice and zest (2 large lemons)
1 tsp. vanilla
MIX WELL AND FOLD IN:
1 1/4 c. fresh blueberries
bake at 355 degrees , using a greased pan, for 50 minutes….Dust with powdered sugar when cooled.
Hint: If you want more lemon flavor, use more zest NOT juice. You will end up with a gooey cake. 🙁
I liked the cake too Kathy. But I must tell you that when I took it out of the 8 inch spring form it was looking a bit pail! I left it on the base of the spring and popped the cake back in the oven.
That is were the crunchy edges came from !
A happy accident!
I’ve used coconut oil and get a more crunchy outside edge as well. This is a rather pale cake and perhaps a little yellow food color would pop the blueberries against a yellow background. 🙂