Lemon & Blueberry cake | Stugoo

Ingredients

• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
• 4 tablespoons lemon juice
• 2 tablespoons lemon zest (use unwaxed lemons)
• 8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• Pinch (Pinch) salt
• 150 g (1 1/4 cup) ground almonds (almond meal)
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 100 g (1 cup) fresh blueberries
• For the frosting
• 400 g (14 oz) tin of full-fat coconut milk
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup (or sub any other sweetener)
• 1/2 teaspoon vanilla extract
• To decorate
• 150 g (1 1/2 cups) fresh blueberries