Fresh, tangy and sweet all at once – Blueberry lemon almond cake

Hey there!

I’ve been planning this baking session all week long I was actually excited to finally bake another vegan cake on this sunny Saturday afternoon. Yet until this morning I was constantly pondering over what kind of cake I’d be making just in a few hours time. I was thinking about chocolate and chestnut, a brownie kind of thing or even a carrot cake yet this all seemed kind of dull and not at all weather appropriate. It had to be something fresh and zesty, there should be a light tang and some fruity sweetness.

Fresh, zesty, some tang, fruit… –

What about a lemon cake with some kind of fruit in it? What a perfect idea! And to keep it nicely moist I’ll use ground almonds and only a tad of flour.

So the base Ingredients were set yet I wasn’t quite sure about the fruit at that time. Just so you know this was all happening I my head while I was sitting on the train to Zug a lovely little city close to where I live.

When I arrived in Zug I had about thirty minutes to run to the Alnatura shop, an organic shop with a huge selection.

So when I entered the Alnatura shop I spotted some fresh juicy blueberries and right in that moment my fruit decision was made and the cake basically finished, at least in my mind.

So later in the afternoon I started my baking session I had been so excited for all week. Don’t ask, I just love baking, always have, always will hence my slight overexcitement…

After I finished the cake I obviously also wanted to make it look pretty. This time I decide to keep it simple and just drizzled it with an ordinary powdered sugar glaze. But you could totally skip that step or come up with your own version of cake topping.

All in all I can say this cake turned out absolutely delicious and I’ll most definitely make it again. You could even use other berries or any kind of fruit instead of the blueberries in case you can’t find any at your supermarket well or you could always go for the frozen ones.

Anyways now it is on you to start the baking.

• 200g ground almonds
• 80g buckwheat flour
• 1tbs flaxseed
• 100g soy yoghurt
• 150g coconut sugar
• 4tbs baking powder
• 2 lemons (juice and zest)
• 1dl water
• 50g almonds
• 150g blueberries
• 100g powdered sugar
• 2tbs almond milk (or any other milk)
• some additional almonds for topping

1. Preheat your oven to 180°C (air circulation)
2. Ground your flaxseed and mix them with your water. Put aside for later.
3. Roughly chop up your almonds.
4. Add 1tbs of the buckwheat flour to your blueberries and mix until all of your blueberries are covered in flour, this way you avoid all your blueberries sinking to the bottom of your cake.
5. Add ground almonds, buckwheat flour, coconut sugar and baking powder into a large mixing bowl.
6. Then add all your liquids, which are the water with the soaked ground flax seed and your soy yoghurt.
7. Now also zest both of your lemons and then juice them, add all of the zest and half of the juice to the rest oft he ingredients. Keep the rest of the juice aside for the glaze.
8. Mix your batter until well combined.
9. Gently fold in your blueberries as well as your roughly chopped almonds.
10. Pour your batter into a lined cake tin and bake at 180°C for 30 minutes or until a toothpick stuck into the centre comes out clean.
11. Let your cake cool down for about one hour, then transfer it onto a cake rack and let it cool down completely.
12. When your cake has cooled down completely mix 25g of powdered sugar with 1tsv of almond butter and 1 ½ tbs of lemon juice. Also mix 75g of powdered sugar with 2tbs of almond milk. Mix both mixtures until smooth.
13. Drizzle the cake with the two glazes. If you don’t make your glazes too liquidly you’ll actually get kind of a zebra print on your cake, yet I added a tad too much lemon juice to one of them so you can’t quite see it.
14. Top with whatever toppings you like. I used some lemon zest and toasted almonds. If you’ve got some blueberries leftover you could even add these. Or you could go all crazy and add colourful sprinkles. Yet I prefer to keep it natural.

Voila! You just a baked deliciously sweet, slightly tangy yet fruity cake, doesn’t this scream spring to you?

This cake turned out absolutely amazing and I am becoming more and more convinced that vegan baking totally works. When I started out my vegan baking experiments I actually failed miserably and my baked good just never turned out that great. They tasted nice, yet either looked terrible or the consistency just didn’t feel much like cake…

But after tons of baking experiments I finally manage to create delicious treats each and every time I attempt to do so. As we all know, skill comes with practice.

Enjoy your Sunday

Bisous

Fanny, the foodie