gluten-free | low-sugar
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the gluten-free blueberry lemon cake
For a loaf pan approx. 12 x 24 cm
- 120 g soft butter
- 50 g brown sugar
- 1 banana, approx. 70 g weighed without peel
- 3 eggs, size M
- 180 g Ruut cassava flour
- 100 g ground almonds
- 10 g psyllium husk powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 pinch of salt
- Zest of 1/2 lemon
- 3 tbsp lemon juice
- 120 ml oat milk or other plant-based milk
- 200 g fresh blueberries
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
£20.00 GBP
Regular price
Sale price
£20.00 GBP
Unit price
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ideal for gluten-free baking
Substitute for gluten (high binding capacity)
rich in valuable fiber
p..
Regular price
£12.00 GBP
Regular price
Sale price
£12.00 GBP
Unit price
per
Baking a low-sugar blueberry cake in 7 steps
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Cream the butter, sugar and banana with a hand mixer. Add the eggs one at a time, mixing well after each addition.
- Mix the cassava flour, ground almonds, psyllium husk powder, baking soda, baking powder and salt in a separate bowl. Add to the egg mixture a spoonful at a time while stirring.
- Add the lemon zest, lemon juice and oat milk and stir everything into a smooth batter.
- Carefully fold in the blueberries by hand, ideally with a spatula.
- Preheat the oven to 190 °C (top and bottom heat), line a loaf pan with baking paper and pour in the batter.
- Bake the cake for approx. 35-40 minutes.
- Leave to cool and, if you like, glaze with lemon icing or dust with icing sugar. Or simply enjoy it as it is!
