Almond Blueberry Cake with Ice Cream Topping
Ingredients
- 2 cups spelt flour
- 2 tsp flaxseeds powder
- 1/2 cup virgin olive oil
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1.5 cups soy milk or almond milk
- 3/4 cup raw sugar or coconut sugar
- almond extract (Amaretto flavor)
- 1 tsp lemon juice
- 1/4 cup frozen blueberries
Preparation
Preheat oven to 350 degrees. Grease your pan and line the base with parchment paper.
In a large bowl, add all the dry ingredients together.
In a separate bowl, add soy milk and lemon zest and wait until it curdles.
Once curdling is done, add this mixture to the dry ingredients along with oil and almond extract.
Fold in the blueberries gently without overmixing.
Transfer the batter to the prepared pan and bake until done.
Serve with a cup of tea or with ice cream and fresh fruits as desired.
