Gluten free blueberry cake
Most days I turn on the oven to prepare my healthy and gluten free breakfasts. The other day I was craving a super fluffy cake and here it is, Gluten Free blueberry cake!
This cake is super soft, takes 5 minutes and is perfect for breakfast. I added abundant blueberries to the mixture that released a crazy flavor during cooking.
You can replace the blueberries with the fruit you like best, leave it simple and then fill it every morning with spreads, honey, dried fruit or nuts. In short, you can customize it in many ways.
All you have to do is preheat the oven, mix all the ingredients and prepare the gluten free blueberry cake!
200 g of Rice Flour
20 g of Almond Flour
Q.b Vanilla flavor
50 ml of Extra virgin olive oil
170 g of lactose free Greek yogurt
3 tbsp of Honey
Q.b Fresh blueberries
Q.b Almond petals
6 g of Baking powder
200 ml of Almond Milk s.f.
Preheat the oven to 180 degrees.
In a bowl, pour the flour, honey, yogurt and eggs. Stir with a fork and add the milk a little at a time. Pour in the oil, the vanilla aroma and mix quickly with a whisk. Finally add the yeast and blueberries.
Pour the mixture into an 18 cm springform pan lined with baking paper, sprinkle the almond petals on top and bake. Cook for 40 minutes at 180 degrees. Remember to do the toothpick test before baking.
If the cake is cooked, leave it in the oven for 10 minutes and then take it out of the oven.
Your gluten free blueberry cake is ready!