Blueberry and lemon oat cake
This blueberry and lemon oat cake is dairy-free so it’s ideal for those who can’t have dairy in their diet. You can use gluten-free flour and oats. It’s a simple, basic recipe, which you can finish off to your liking or occasion – you can add lemon icing, blueberry frosting or chocolate glaze. I simply dusted it with icing sugar.
Ingredients
Method
- Preheat the oven to 170°C. Grease and line a medium cake pan or 4 mini cake pans. You can use silicon moulds – these don’t need to be greased.
- In a mixing bowl whisk together the flour, oats and baking powder.
- In another bowl, whisk together the oat milk and lemon juice. Set aside for 5 minutes to curdle.
- Add the sugar, eggs, lemon zest, vanilla extract and oil.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Coat the blueberries with the remaining flour, then gently fold them into the batter.
- Tip the batter into the prepared pan(s) and bake for 20-30 minutes or until an inserted toothpick in the center of the cake comes out clean.
- Decorate, frost or glaze the cake(s) to your liking.