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Gluten-Free Vegan Lemon Blueberry Yogurt Cake
This Gluten-Free Vegan Lemon Blueberry Yogurt Cake is seriously moist, bright and citrusy, and packed full of jammy blueberries.
Course
Breakfast, Dessert
Cuisine
American
Keyword
gluten-free blueberry cake, vegan blueberry cake, vegan yogurt cake
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
10
slices
Calories
246
kcal
Author
Rhian Williams
Ingredients
60
g
(
¼
cup
)
coconut oil
(or sub olive or vegetable oil)
230
ml
(
1
cup
)
unsweetened plant-based yogurt
(I used coconut yogurt but you can use any other plant-based milk)
4
tablespoons
(
4
tablespoons
)
lemon juice
2
tablespoons
(
2
tablespoons
)
lemon zest
8
tablespoons
(
8
tablespoons
)
maple syrup
(or sub any other sweetener)
1
teaspoon
(
1
teaspoon
)
vanilla extract
Pinch
(
Pinch
)
salt
150
g
(
1 ¼
cup
)
ground almonds (almond meal)
*
150
g
(
1 ¼
cup
)
gluten-free flour blend
(or sub plain flour if not gluten-free)
2
heaped teaspoons
(
2
heaped teaspoons
)
baking powder
(ensure gluten-free if necessary)
¼
teaspoon
(
¼
teaspoon
)
bicarbonate of soda (baking soda)
100
g
(
1
cup
)
fresh blueberries
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
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)
Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
Add the blueberries and fold in gently, to make sure you don’t crush them
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely before cutting
Keeps covered in the fridge for up to a few days - best reheated in the toaster
Notes
*You can alternatively use
almond flour
Nutrition
Calories:
246
kcal
|
Carbohydrates:
28
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.5
g
|
Sodium:
32
mg
|
Potassium:
73
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
6
IU
|
Vitamin C:
8
mg
|
Calcium:
98
mg
|
Iron:
1
mg