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INGREDIENTS

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CAKE

144g thick vegan yoghurt

2.5 tbsp coconut oil (at room temp/liquid)

219g sugar (coconut sugar for cakes which are brown on the inside - caster sugar for cakes which are lighter!) 

150ml almond milk (or any plant milk) at room temperature

2 tsp vanilla extract

Zest of 2 lemons

125g almond meal

225g flour

1/2 tsp fine sea salt

1 tsp baking soda

1 1/2 tsp baking powder

1 1/4 heaped cup of blueberries for cake mix and 1 cup to garnish

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LEMON SYRUP

1/4 cup freshly squeezed lemon juice

2 tbsp sugar

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METHOD

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1. Pre-heat the oven to 180C or 160C for fan assisted ovens.

2. In a large bowl mix together the yoghurt, oil & sugar until uniform.

3. Add the room temperature almond milk, vanilla extract & lemon zest.

4. Place a large sieve over the bowl & gently sift the almond meal into the mixture.  Once sifted mix gently.

5. Sift the flour, salt & baking agents next.  Gently fold into the mixture.  A fairly thick batter is the desired consistency.

6. Put a tbsp of flour into an empty cube along with a heaped cup of the blueberries and put the lid on.  Shake well to coat the blueberries with flour. Once coated gently add them to the batter.

7. Pour the mixture into your cubes.

8. Fight the temptation to add more blueberries to the top of the cake.  These will crack & discolour/distort the cake.  Some flaked almonds can be used without compromising the structure if you positively must adorn the top of the cake!

9. Bake for approximately 1 hour or until a toothpick slides out clean.  Allow cakes to cool.

10. While the cakes are cooling in a small pan gently heat the sugar & lemon juice for the syrup.

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