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Dairy-free lemon and blueberry crazy cake
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and simple dairy-free, egg-free lemon blueberry cake ready in 25 minutes.
Ingredients:
  • 300g (2 cups) plain flour
  • 215g (1 cup) caster sugar
  • 6.00 gm baking powder
  • 80ml (1/3 cup) light tasting olive oil
  • 42.00 gm fresh lemon juice
  • 1 tsp white vinegar
  • 4.40 gm vanilla extract
  • 120g punnet blueberries, plus extra, to serve
  • Vanilla frosting, to serve
  • Cocoa powder, to dust
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 20cm square cake pan and line it with baking paper.
  • Combine flour, sugar, and baking powder in a bowl. Create a well in the centre. Mix in oil, lemon juice, vinegar, vanilla, and 250ml (1 cup) water until smooth. Fold in blueberries. Transfer batter to pan. Bake for 17 minutes or until a skewer comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  • Cover the cake with a generous layer of vanilla frosting. Finish with a handful of fresh blueberries and a dusting of cocoa powder.

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