2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
100g(1cup)fresh blueberries
For the frosting:
400g(14oz)tin of full-fat coconut milk**
2tablespoons(2tablespoons)lemon juice
2tablespoons(2tablespoons)maple syrup(or sub any other sweetener)
½teaspoon(½teaspoon)vanilla extract
To decorate (optional):
Lemon wedges
Fresh blueberries
Instructions
For the cake:
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 milk 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 more milk if it’s looking too dry
Carefully spoon a third of the batter into a greased bundt tin (I used a 7inch/18cm bundt tin)
Sprinkle half of the blueberries on top of the batter
Spoon another third of the batter over the top
Sprinkle the remaining half of the blueberries on top
Spoon the remaining third of the batter over the top
Bake in oven for 25-30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely before removing from the tin
For the frosting:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
To decorate:
Ensuring the cake has cooled completely, place a plate or cake stand upside down on top of the bundt tin, then flip it over and it should turn out the right way up!
Carefully spread the frosting over the top of the cake
Decorate with lemon wedges and fresh blueberries, if desired
Best when fresh but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour**You can alternatively use 200g (7oz) coconut yogurt