and so tonight I made a cake!
Vegan and allergen free blueberry lemon bundt cake
2 1/2 cups gluten free flour
(1 c rice flour, 2/3 c potato starch, 1/3 c tapioca flour, 1/3 c quinoa flour, 1/3 garbanzo bean flour, 1/3 c sorghum flour, 1 tsp xanthan gum, and you'll have 1/2c left over!)
2 tsp baking powder
1/2 tsp salt
1 c coconut oil
1 c brown sugar
1 c sugar
4 units ener-g egg replacer made with lemon juice instead of water
1 tsp vanilla
6 oz coconut yogurt
1/4 c water
2 c blueberries, dusted with extra gf flour
powdered sugar + lemon juice (blend it together and make a glaze for your cake after it's baked and cooled)
Preheat oven to 350.
Cream coconut oil and sugar together, then blend in egg replacer, vanilla, yogurt, and water. toss in all other dry ingredients and mix well. Dust blueberries with extra flour, and blend them into the batter. Spray your pan with cooking spray, fill it with your batter, and toss it in the oven until a pointy thing stuck into the cake comes out clean.
This cake far exceeded my expectations.
It's pretty sweet, but not offensively so. If you're not so into sweet, you might want to cut down on the sugar.
I probably used three cups of blueberries, and I'm glad I did.