We are big fans of lemon desserts in this house so we LOVED this blueberry lemon yogourt cake! It was so easy to make too with just five ingredients. The yogourt makes it super moist and the sweetened condensed coconut milk balances out the tart lemon flavour perfectly. What’s great too is because it’s made without eggs, if you find that the centre of the cake is still a bit wet looking after baking it for 50-55 minutes, you can actually still take it out and let it cool a bit, then it goes into the fridge and it will set. You will definitely want to try this cake, let me know in the comments if you try it out!!
GLUTEN FREE BLUEBERRY LEMON YOGOURT CAKE
Description
This gluten-free blueberry lemon yogurt cake recipe makes such a delicious and moist cake, you have to give it a try!
Ingredients:
Steps:
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Preheat your oven to 350°F (180°C). Grease your pan.
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In a bowl, whisk together all the wet ingredients: the yogourt, sweetened condensed coconut milk, lemon zest and juice from half the lemon.
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Sift the tapioca starch into the bowl and mix until smooth. Mix in the blueberries.
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Transfer the batter to a the greased loaf pan and bake for 50-55 minutes and the edges are golden.
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Let the cake cool slightly then place in the fridge to set.
