If you are looking for an amazing gluten-free and vegan cake recipe this blueberry cake is perfect for you. I cut this cake horizontally in half and used my ‘Chestnut Truffle’ recipe as a centre cream. Absolutely delicious!!
3 med ripe Bananas
Ener-G Egg Replacer – enough for 3 eggs. Whisk with hot water to make a pudding texture
1 Tbs Vanilla Extract
1 Tbs fresh Lemon juice
1 Tbs Agave
6 Tbs Olive Oil or ¼ Cup
1 Cup Coconut Palm Sugar
½ tsp Stevia
1 Cup Buckwheat flour
1 Cup Sorghum flour
½ Cup Potato Starch or Tapioca Starch
1 tsp Baking Soda
1½ tsp Baking Powder
1 tsp Sea Salt
1 tsp Xantham Gum
1 tsp ground Cinnamon
½ tsp ground Nutmeg
2 tsp lemon zest
1 punnet frozen blueberries
Pre-heat a fan forced oven to 170degrees Celsius. Line a cake tin with baking/parchment paper.
Blend all the ‘Wet Ingredients’ in a food processor. Pour this mixture into a large mixing bowl. Add the ‘Dry Ingredients’ to the wet (except for the blueberries) and combine using a large metal spoon. Don’t over mix.
Fold in the blueberries. Pour into the cake tin cut off any baking/parchment paper that overflowing over the rim of the cake tin.
Bake in the centre of the oven for exactly 50min. Remove; allow to cool for approx 5 minutes then turn over onto a wire rack.
Carefully peel off the baking/parchment paper and all to cool completely.
OPTIONAL
Cut the cake horizontally in half.
Carefully remove the top layer.
Spread some of my ‘Chestnut Truffle’ mixture in the centre evenly . This mixture has the consistency of thick cream.
You can spread this mixture over the top then sprinkle it with some raw cacao.
Really delicious.
Enjoy!
