• Partnered with
  • Serves 12
  • 25 mins prep
  • 60 mins cook

Gluten-free blueberry cake

Gluten-free blueberry cake

Light and fluffy, this beautiful orange spiced cake is stuffed with juicy blueberries and topped with a sweet icing to create this wonderful gluten-free dessert.

Ingredients

Gluten-free blueberry cake

  • 250 g butter, softened
  • 2/3 cup caster sugar, plus 1 tbsp extra
  • 1 orange, finely grated zest
  • 1/2 cup orange juice
  • 3 tsp Orgran No Egg™ Egg Replacer
  • 90 ml water
  • 1 3/4 cups Orgran Gluten-Free Self-Raising Flour
  • 1 cup frozen blueberries
  • desiccated coconut, to decorate
  • fresh blueberries, to decorate

Icing

  • 1 cup pure icing sugar
  • 10 g butter
  • 1 tbsp hot water

Steps

Gluten-free blueberry cake

  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.
  2. In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.
  3. Add combined No Egg™ Egg Replacer and water, in three portions, beating well after each addition. Add a little of the flour if the mixture begins to curdle.
  4. Lightly fold in flour and juice. Fold frozen berries through. Spoon into pan, smoothing top. Sprinkle with extra sugar.
  5. Bake 55-60 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes. Lift onto a wire rack to cool completely.
  6. To make icing: sift icing sugar into a bowl. Add butter and water. Beat well until smooth. Spread over cake. Sprinkle with coconut and top with fresh blueberries.
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