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5 from 1 vote

Lemon Blueberry bundt cake

fluffy gluten free cake , vegan
Prep Time10 mins
Cook Time50 mins
cooling time30 mins
Total Time1 hr 30 mins
Course: baking, cake, Dessert, sweet, sweets
Keyword: blueberry, bundt, cake, glutenfree, lemon, lemoncake, vegan
Servings: 12 pieces
Author: peasandfennel

Equipment

  • bundt cake baking pan

Ingredients

dry ingredients

  • 180 g sugar as desired xylit or coconut blossom sugar
  • 220 g almonds ground
  • 150 g food starch gluten free
  • 100 g rice flour
  • 1 tbsp ground psyllium husk
  • 20 g tartar baking powder
  • 1 tsp baking soda
  • 1 pinch of salt

remaining ingredients

  • 250 g apple pulp
  • 150 g olive oil mild
  • 2 tsp grated lemon peel ecological
  • 1/4 tsp ground vanilla pod
  • 50 g wild blueberries frozen or fresh
  • 80 g powdered sugar
  • 1- 2 tbsp lemon juice

for the baking pan

  • 1 tbsp vegan margarine
  • 1 tbsp glutenfree flour

Instructions

  • Preheat oven to 180 degrees (top and bottom heat or convection oven to 160 degrees). Grease and dust the baking pan. Mix the dry ingredients in a bowl. Stir in apple pulp, olive oil, lemon peel and vanilla. Pour half of the mixture evenly into the baking dish. Spread blueberries on top. Pour the rest of the mixture on top and smooth it down.
  • Bake on the 2nd rack from the bottom for about 50 minutes (test with chopsticks). If the surface of the dough gets too dark, simply cover with baking paper. Remove cake and let cool on a cooling rack for 10 minutes. Carefully turn out onto the rack and let cool for another 20 minutes. If you like, garnish the cake with icing and flowers. Therefor mix the powdered sugar with the lemon juice to make a thick icing and run it in stripes over the cake. Sprinkle with blossoms.
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