If you’re looking for something tasty for Easter or Mother’s Day or a baby or wedding shower, look no further. This lovely tender, sweet, and tart lemon cake with juicy little bursts of blueberry and a pretty lemon glaze is perfect for celebrating something great!
Excerpted from Pure Delicious by arrangement with Pam Krauss Brooks, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.
For the coffee cake
- Nonstick cooking spray
- 1-1/2 cups unsweetened coconut milk
- 1-1/2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose gluten-free flour
- 1-1/4 cups granulated beet sugar
- 1 tablespoon, plus 2 teaspoons baking powder
- 1-1/2 teaspoons xanthan gum
- 1 teaspoon kosher salt
- zest of 2 lemons
- 2/3 cup coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
For the lemon glaze
- zest of 2 lemons
- 2 teaspoons fresh lemon juice
- 2 teaspoons unsweetened coconut milk
- 1 cup beet confectioners' sugar
Servings: - 12 people
- Preheat the oven to 350°F. Spray a 10-cup Bundt pan with cooking spray.
- In a small bowl, combine the coconut milk, vinegar, and lemon juice and set aside.
- In a large bowl, combine the flour, sugar, baking powder, xanthan gum, salt, and lemon zest and whisk well. Make a well in the center and add the coconut oil, vanilla, and coconut milk mixture. Stir until you have a smooth batter. Very gently fold in the blueberries.
- Transfer the batter to the prepared pan and gently smooth the batter to the edges of the pan with a spatula. Bake for 60 minutes, until a skewer inserted into the cake comes out clean. Let the cake cool in the pan for at least 20 minutes, then turn it out onto a wire rack set over a rimmed baking sheet.
- To make the lemon glaze: In a small mixing bowl, whisk together the zest of one lemon, lemon juice, coconut milk, and confectioners’ sugar until smooth.
- Drizzle with the glaze, sprinkle with the remaining lemon zest, then slice and serve.
I suffer from food allergies. Good baked goods are so hard to come by. This recipe is delicious and the cake is light and fluffy. Thank you for sharing.
Herman Goldberg says
What id purpose of xanthan gum? Can it be omitted?
Robyn Doyon-Aitken says
Hi Herman. The short answer is, no. Don’t omit it. This King Arthur Flour post explains why: https://www.kingarthurflour.com/blog/2015/08/05/xanthan-gum.
Katherine McKersie says
Wonderful recipe! For my young family, I substituted four with gluten (no xanthan gum then) and whole milk in lieu of coconut milk, and butter for the coconut oil. So yummy!