Delicious gluten free, paleo cake everyone will love!
Lemon And Blueberry Coconut Yoghurt Cake With Lemon Icing
Rated 4.0 stars by 1 users
Category
Baking
Author:
Hunter Gatherer Gourmet
Ingredients
-
1 box Hunter Gatherer Gourmet Vanilla Baking Mix
2 eggs
1 cup yoghurt (coconut or dairy)
2 tbl lemon zest
-
1 tsp baking powder
2 tbl oil (macadamia oil works well)
1 cup blueberries fresh or frozen
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2 tbl coconut oil or butter softened
2 tbl light honey
1 tsp fresh lemon juice
zest of 1/2 to whole lemon depending on taste and size of lemon
pinch of salt
ICING
Directions
Preheat oven to 160C and grease your Bundt tin, or if using a simple round tin, line the tin.
Combine the yoghurt, lemon zest, and juice.
Beat the eggs, vanilla, and oil together then add to the yogurt mix.
Add the Velvety mix and the baking powder to the wet mix and stir to combine.
Fold in the blueberries.
Pour the batter into the cake pan and bake for 30 to 35 minutes or the edges are golden, the center looks firm and until a toothpick comes out clean.
Cool on a wire rack for about 10 min or so, then remove from pan whilst still a little warm and leave to cool on the rack (or eat warm)
Icing - Mix all the ingredients together well and drizzle over the cake once cooled. Or you can just squeeze some lemon juice into icing sugar and make icing that way instead
Recipe Note
Recipe original https://huntergatherergourmet.co.nz/recipe/lemon-blueberry-coconut-yoghurt-bundt-cake-lemon-icing/
