Gluten Free, Vegan Apple and Blueberry Custard Cake

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It is unbelievable how much this cake tastes like rich, luscious custard! It has a slight apple tang with sweet almond undertones and is oh so creamy! Perfect served cold, straight from the fridge!

200g Almond Flour (Ground Almonds / Almond Meal)
250g Finely Sliced Green Apple
100g Xylitol or Sugar
Egg Replacer for Three Eggs
2 Tsp Baking Soda
The Zest of one Lemon
70g Blueberries
1/2 Tsp Almond Extract

1. Combine the Almonds, Apple, Lemon Zest, Blueberries and Xylitol/Sugar in a bowl
2. Whisk the Egg Replacer with the Baking Soda until foamy
3. Gently fold the Egg Replacer into the Almonds, Apples, Lemon Zest, Blueberries and Xylitol and add the Almond Extract
4. Line a loaf tin with a cake case / liner - this is essential
5. Spoon in the batter and cook for 1hr 30 mins at 180C / Gas Mark 4 - after 45 mins has elapsed cover the top of the cake with baking parchment to prevent burning
6. Remove the Cake from the oven, allow to cool thoroughly then refrigerate over night before serving
7. When ready to serve invert the cake

*The cake will be very soft when removed from the oven, it should just hold its own shape within the cake case, don't remove it from the cake case until cool*
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