A winning combo, I kind of made this cake up. Granted it did take well over an hour to bake... I think it's pretty good if you want to have something light and summery without gluten in it. I figured it sounded like a good combination of words when I said them all together, bit like the ice cream sellers on Tel Aviv beach who shout out "artic. mento. chocolat. banana." You get the idea. So I thought... "well, why not try to put them all into a cake!"
What's turned out nice is the texture, it's almost like almond meal, which you could also use as a sub to flour I am sure. The blueberries all sink whilst it's cooking creating almost like a jam like texture when you bite into the cake so it has the lemon flavour then a hit of blueberries as you touch the bottom. It's not too sweet and like everything I make, it didn't take too long.
here goes, you will need...
- 3/4 cup coconut oil
- 3/4 cup honey
- 1/2 cup lemon juice (or I just juiced 1 whole big lovely lemon)
- zest of 1 whole lemon
- 3/4 cup coconut milk (or I guess you could use coconut yogurt too)
- 1 tea spoon of vanilla extract
- 3 eggs
- 1 small punnet of blueberries (it's about a cup)
- 1 1/2 cups of rice flour
- 1 cups of oat flour (I admit I just kept adding oat flour in the end to get the right consistency, so you may need a bit more than 1 cup if it's too liquid. if it gets too thick just add more coconut milk)
- 1/4 cup flaxmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
How to make it...
- melt the coconut oil, add honey, vanilla, lemon juice and zest - mix with electric mixer
- add 3 eggs, then coconut milk - wisk again till all mixed together
- add the flours / baking soda, powder until a good cake batter consistency, you don't want it too wet.
- spoon in the blueberries
- pop it all in a cake tin lined with wax paper
- oven on 350 / 180 and cook till golden on top and knife comes out clean, it took a good hour, but just keep an eye on it.