Description
This gluten-free blueberry cake is a delicious and moist dessert, perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups all purpose flour (gluten-free, if needed)
- 1 cup sugar (brown or coconut sugar work)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
- 3 tablespoons cream cheese (softened, or dairy-free cream cheese)
- 1 1/2 tablespoons butter (or vegan butter)
- 2/3 cup powdered sugar
Instructions
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper.
- In a large mixing bowl, combine your flour, sugar, salt, and baking soda, and mix well. Add the oil, water, vinegar, lemon juice, and vanilla extract and mix until combined. Fold through your blueberries.
- Transfer the cake batter to the lined cake pan. Bake for 45 minutes or until a skewer comes out clean. Let the cake cool in the pan completely before frosting, if desired.
- To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.
Notes
- This cake can be stored in the refrigerator for up to 5 days.
- To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg