WORDS + RECIPE: Lu Health Coach
Bright and refreshing, this blueberry and lemon cake with coconut yogurt cream is the perfect springtime treat. With juicy blueberries, zesty lemon, and a tangy coconut yogurt cream, it captures the essence of the season in every bite, a delightful way to celebrate the season
I N G R E D I E N T S
CAKE
2 chia or flax eggs
(2 tablespoons ground chia seeds or flaxseeds + 6 tablespoons water)
1 ½ cups blanched almond flour
1/4 cup tapioca flour
1/4 cup shredded coconut
½ teaspoon bicarb soda
Pinch of salt
1/3 cup almond milk
1/4 cup melted coconut oil
2 tablespoons raw honey
Juice and zest of 1 lemon
1 teaspoon vanilla extract
½ heaped cup fresh blueberries
COCONUT CREAM
1 cup coconut yogurt
Zest of 1 lemon
1 teaspoon vanilla extract
1 tablespoon raw honey
M E T H O D
- In a small bowl, combine 2 tablespoons of ground chia seeds or flaxseeds with 6 tablespoons of water. Stir well and let it sit for about 5 minutes, or until it forms a gel-like consistency.
- Preheat your oven to 180°C. Grease a loaf/cake tin or line it with baking paper.
- In a large mixing bowl, combine the blanched almond flour, tapioca flour, shredded coconut, bicarb soda, and a pinch of salt. Stir until all the ingredients are well combined.
- In a separate bowl, mix together the chia or flax eggs, almond milk, melted coconut oil, raw honey, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to over mix.
- Gently fold the fresh blueberries into the batter, distributing them evenly.
- Pour the batter into the prepared cake tin and spread it out evenly. Bake in the preheated oven for about 25-30 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.
- While the cake is baking, make the coconut yogurt cream. In a medium bowl, mix together the coconut yogurt, lemon zest, vanilla extract, and raw honey. Stir until smooth and well combined. Set aside in the fridge until ready to serve.
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the cake and serve each piece with a dollop of coconut yogurt cream on top.
This blueberry and lemon cake, topped with a tangy coconut yogurt cream, makes for a delightful, refreshing treat perfect for spring and any time of the day. Enjoy!