| | Dairy-free lemon and blueberry crazy cake
Dairy-free lemon and blueberry crazy cake
Dairy-free lemon and blueberry crazy cake 4.1-5 10
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Grease a square 20cm (base measurement) cake pan and line with baking paper.
  2. Whisk the flour, sugar and baking powder in a bowl until combined. Make a well in the centre. Add the oil, lemon juice, vinegar, vanilla and 250ml (1 cup) water. Slowly whisk until a smooth batter forms. Stir in the blueberries. Pour into the prepared pan. Bake for 17 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
  3. Spread the vanilla frosting over the cake. Top with extra blueberries and sprinkle with cocoa powder.
Time for preparing:
20 min.
Servings:
9

Ingredients:

  • 300g (2 cups) plain flour
  • 215g (1 cup) caster sugar
  • 1 1/2 teaspoons baking powder
  • 80ml (1/3 cup) light tasting olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 120g punnet blueberries, plus extra, to serve
  • Vanilla frosting, to serve
  • Cocoa powder, to dust
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