Blueberry lemon cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

PORTIONS:12


With images Without images

ORGANIC INGREDIENTS

  • 175 g (1 1/4 cup) all-purpose flour "La Merveilleuse"
  • 10 ml (2 tsp) baking powder
  • 50 g (1/4 cup) light olive oil
  • 160 g (1/2 cup) maple syrup
  • 3 medium eggs (135 g) (separated)
  • 75 g (1/3 cup) lemon juice
  • 50 g (1/8 cup + 1 tbsp) plant-based milk substitute
  • 5 ml (1 tsp) vanilla
  • 15 ml (1 tbsp) lemon zest
  • 2,5 ml (1/2 tsp) cream of tartar
  • 150 g (1 cup) blueberries, fresh or frozen

PREPARATION

  1. Preheat the oven to 165 °C (325 °F).
  2. In a bowl, mix together the flour and baking powder. Make a well in the center and add the oil, maple syrup, egg yolks, lemon juice, plant-based milk substitute, vanilla and lemon zest. Beat at the maximum speed of an electric mixer or with a stand mixer equipped with a flat beater, at medium speed, about five minutes.
  3. In another bowl, whisk the egg whites. Start beating gently, add the cream of tartar, then beat on high speed until stiff peaks form.
  4. Fold the egg whites into the flour mixture, gently stirring the dough with a spatula. Use the spatula to then fold in the blueberries.
  5. Pour the mixture into an ungreased tube pan and bake on the center rack of the oven, 65 to 70 minutes, until an inserted toothpick comes out clean.
  6. Invert the cake and balance it on a glass. Leave to rest for one hour. To unmold, pass the blade of a knife between the cake and the mold and then place on a serving plate.
Blueberry lemon cake Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This cake is truly delicious...a perfect and refreshing blend of flavors!

TIP

* Because it contains blueberries, this cake will take a little longer to bake than other chiffon cakes. An underbaked chiffon cake falls out of the pan when cooling, so pay special attention to the baking of this cake.