Recipe: Juicy blueberry cake with lupin flour

This gluten-free and vegan cake is juicy and easy to make. Everything is mixed together in a single bowl. Fresh from the oven it tastes best. Recipe by Carmen Baumann, The Good Mood

Ingredients for 4-6 pieces:

Dry Ingredients:

• 60 g gluten-free flour
• 40 g sweet lupine, flour -
• 1 tsp flax seed, flour
• 1 tsp baking soda
• 1/2 tsp natron
• a pinch of salt

Wet ingredients:

• 2-3 bananas (260 g)
• 25g cashew butter and 80 ml water
• 4-5 tbsp rice syrup
• 1 tsp vanilla extract
• juice & zest of 1 lemon

Topping bevor baking:

• 175-200g blueberries, fresh
• 2-3 tbsp palm sugar @gebana.official

Topping after baking:

• 3-4 tbsp rice syrup
• 5 drops of vanilla extract

Preparation:

1. Preheat the oven to 190°C
2. Mash the bananas with a fork until the mixture is well combined
3. Then add the rest of the wet ingredients and whisk until a homogenous mixture is formed
4. Afterwards, add the above-listed dry ingredients and whisk with a balloon whisk until a smooth dough is formed. Take care not to over-mix however as this can make the cakes tough
5. Pour the dough into the prepared cake tin - I used a cake tin with a diameter of 30x10cm
6. Place the blueberries on the cake and drizzle palm sugar on the top
7. Bake for 50-60 minutes under & upper heat on the lowest floor until a skewer inserted into the centre comes out clean
8. To make the cake extra shiny and juicy mix some syrup and vanilla extract and drizzle it over the still-warm cake and serve with some roasted cashew cuts - Enjoy