Celebration Cake
Ingredients
- 3 cups ground almonds
- 1 cup buckwheat flour
- 1 cup blueberries
- 4 tbsp coconut oil, melted
- 1 cup maple syrup
- 1 tbsp vanilla extract
- 1 cup almond milk
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- once it’s all combined thoroughly fold the blueberries in too.
Preparation
Coconut cream frosting - 1 tin of coconut cream (not creamed coconut - the hard bit at the top of coconut milk), 1 tbsp maple syrup, extra blueberries for filling and decoration
Preheat your oven to 180c
In a bowl combine the dry ingredients and mix well to remove any lumps (I used a stand mixer but a whisk works well too). Stir in the rest of the ingredients (except the blueberries)
Once it’s all combined thoroughly fold the blueberries in too
Spoon the mixture into three lines 6 inch tins (or two lined 8 inch cake tins) and bake in the oven for 30 minutes
Leave to cool properly before frosting
To make the coconut cream, whisk the coconut cream ingredients together until thick and smooth
Spread or pipe the coconut cream on top of each of the cakes, add more blueberries between the frosting, and place one cake on top of the other. Keeps in the fridge for a week