Vegan Gluten Free Lemon Blueberry Cake
Add the half banana to a mixing bowl and mash it with a fork.
- Cook10 min
- Total10 min
- Serves2
- LevelEasy
Ingredients
- 1/2 For the Cake:
- 4 tbsp banana
- 4 tbsp. full-fat coconut milk
- 4 tbsp cane, coconut or brown sugar
- 1 tbsp flour, we used buckwheat flour
- 1/2 tsp lemon juice
- 1/4 cup baking soda
- 3 tbsp fresh blueberries (40 g) + some extra blueberries as topping (optional)
- 2 tbsp The zest of half a lemon (optional)
- 2 tbsp For the peanut butter frosting (optional):
- peanut butter
- fresh Blueberries
Method
- Add the half banana to a mixing bowl and mash it with a fork.
- Then add the rest of the ingredients (except the blueberries and the lemon zest) and stir until well combined. You can also blend all the ingredients in a blender to get a smoother texture, but it’s not necessary.
- Add the blueberries and lemon zest and stir again.
- Place the bowl in a side of the microwave, not in the center and cook for 4 minutes.
- Remove from the microwave and let the cake cool down at room temperature. Feel free to enjoy it hot if you want.
- To make the peanut butter frosting, you can blend all the ingredients in a blender until smooth. As we didn’t have a blender, we mashed the blueberries with a fork and mixed them with the coconut milk and the peanut butter in a small bowl until well combined.
- We didn’t add all the frosting to the cake for the pictures, but we ate it all with the cake. Besides, we also topped the cake with some extra blueberries.
- Keep the cake covered in the fridge for 4 to 5 days and the peanut butter frosting in a sealed container also in the fridge for 3 to 4 days.
