Lemon & blueberry cake — Adapted from the original recipe (opens in a new tab) Method ↓ Metric US Print Ingredients Copy Cake 60g (1/4 cup) coconut oil (or sub olive or vegetable oil) 200ml (4/5 cup) unsweetened almond milk (or any other plant-based milk) 4 tbsp lemon juice 2 tbsp lemon zest (use unwaxed lemons) 8 tbsp maple syrup (or sub any other sweetener) 1 tsp vanilla extract Pinch (Pinch) salt 150g (1 1/4 cups) ground almonds (almond meal) 150g (1 1/4 cups) gluten-free flour blend (or sub plain flour if not gluten-free) 2 heaped teaspoons baking powder (ensure gluten-free if necessary) 1/4 tsp bicarbonate of soda (baking soda) 100g (1 cup) fresh blueberries Frosting 400g (14oz) tin of full-fat coconut milk 2 tbsp lemon juice 2 tbsp maple syrup (or sub any other sweetener) 1/2 tsp vanilla extract To decorate 150g (1 1/2 cups) fresh blueberries Method Cook 01 Preheat oven to 180°C (350°F) 02 Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil) 03 Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds 04 Sift in the flour, baking powder and bicarbonate of soda 05 Mix well, adding a tiny splash more milk if it’s looking too dry 06 Add the fresh blueberries and fold in gently, to make sure you don’t crush them 07 Transfer mixture into a greased baking tin lined with baking paper (I used a 18cm springform baking tin) 08 Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean 09 Once out the oven, leave to cool completely on a wire rack before applying the frosting Filed under Fruit Nuts Vegan Gluten free Dessert