Delightfully zesty, with bursts of berry goodness, these are moist, simple little cakes with only a hint of sweetness. My family has been known to wolf an entire batch in one sitting… I love seeing ripples & splashes of colour emerge as the berry juice mixes into the batter.
¾ cup coconut milk or cream
¼ cup oil (melted coconut or olive works well)
1 large free range or organic egg – or vegan option: soak 1 Tbsp ground chia in 3 Tbsp water until thick
1 tsp vanilla extract
2 T pure maple syrup
grated zest of one lemon
1 cup brown rice flour
½ cup ground almonds
1 tsp gf baking powder
¼ tsp baking soda
½ cup blueberries
Preheat oven to 175C. Lightly grease a muffin tray or line with paper muffin cases. This makes about 10-12 cute little cakes.
In a mixing bowl, whisk the wet ingredients – coconut milk, oil, egg, vanilla, maple & lemon. Once well combined, add the dry ingredients and mix well. Stir through the blueberries at the end, so they don’t get too squished.
Spoon the mixture into your prepared muffin tray and cook for 15 minutes. Lovely eaten warm & fresh.
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