Vegan Gluten-Free Blueberry Cake
This easy vegan, a gluten-free blueberry cake is a must-try, the blueberry cake is made with fresh juicy blueberries, enjoy this moist and tasty cake with a scoop of vegan vanilla ice cream.
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Servings: 12 servings
Calories: 102kcal
Equipment
- 1 9x13 baking pan
Ingredients
- 1/2 cup Vegan Butter melted
- 2 cups blueberries
- 1/2 cup sugar
- 1 lemon zest
- 1 teaspoon non-GMO cornstarch
- Pinch of salt
Instructions
- Preheat oven 375 degrees F. Spread melted butter at the base of a 9x13 and set aside.
- In a medium bowl, toss blueberries, sugar, cornstarch, lemon zest, and salt.
- In a large bowl, mix almond milk, ground flaxseeds vanilla, set aside for about 5 minutes.
- Add the all-purpose gluten-free flour, cane sugar, baking powder, salt.
- Add the almond mixture to the dry ingredients and mix well to combine.
- Spread the batter into the prepared baking dish and spread evenly.
- Spread the blueberries on top of the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 102kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 61mg | Potassium: 23mg | Fiber: 1g | Sugar: 11g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg