5 Minutes Prep
60 Minutes Cook
Sometimes you just need a treat: here’s a cake that is easy to whip up from items you have in your pantry. Don’t have an ingredient? Have an allergy? See our suggestions for alternatives!
4 eggs (you may use 1c chia gel, instead)
1 3/4 Cup sugar (you may use a cfc sugar alternative, or coconut sugar)
1 Cup oil (you may use any fat)
1 teaspoon vanilla extract
Zest of one lemon (you may use any citrus, or replace with 1/4 tsp extract)
3 tablespoons lemon juice (you may use vinegar or citrus juice)
1 cup dairy free milk, (you may use regular milk, if not dairy free)
3 teaspoons baking powder
2 3/4 cup better batter gluten free flour
1/4 teaspoon salt
1 pint blueberries – 2c (you may use fresh or frozen, or swap out for other berries or chopped fruit)
Preheat the oven to 350. Grease a 10 cup bundt pan.
In a large bowl; or in the bowl of a stand mixer fitted with the paddle attachment, Beat the eggs, sugar, oil, vanilla, lemon zest together on medium to high speed for 2-3 minutes until well mixed and light.
In a medium bowl, Whisk together dry ingredients (flour, salt, baking powder)
Measure the dairy free milk and add the lemon juice to the measuring cup. Whisk to combine.
Alternate adding dry and wet ingredients to the egg mixture. The batter will be thick.
Toss the blueberries in the bowl from the dry ingredients. The leftover flour will coat the berries just slightly and prevent them from sinking in the cake.
Layer cake batter and blueberries in the bundt pan.
Bake at 350 for one hour or until a cake tester comes out clean. Cool for one hour and then flip on to cake plate.