Both my kiddos just had their birthdays, so we eaten lots of cake recently.
I thought instead of a dinner it would be fun to share a somewhat guilt free cake, less guilt… maybe.
I don’t feel guilt free after eating some cakes out there. But this one is a guilt free pleasure.
This is our favorite gluten free and vegan cake mix. A lot of cake mixes will have ingredients already in them that are not vegan. For me gluten-free cake is absolutely necessary. You’ll notice all of my recipes aren’t just vegan but are gluten-free as well.
Eating foods that are gluten free are very important for anti-inflammatory reasons, but you’ll always feel lighter and all around better when you eat something GF.
So to make this cake gluten-free we used bananas instead of eggs. It’s one banana for each egg needed. When baking with bananas it’s important to blend your bananas unlike just mashing for banana bread.
This is my son’s cake my daughter made for his birthday.
Ok. I know I’m using boxed cake mix but GF baking is really hard! The humidity in the air can totally change a recipe and our humidity levels in Hawaii are high and change often. I have had so many baking fails that this is just how I roll now!😅
Judge me if you wish.
Yellow Blueberry Cake with Blueberry compote and Lemon Glaze
Servings: 8
Ingredients:
3 bananas (blended)
1/2 cup Coconut oil
11/4 cup Macadamia nut milk (or nut milk of your choice)
2 1/2 cups of frozen blueberries (separated)
1/2 cup of sugar
1 tsp lemon juice (separated)
1 TBSP water
1 TBSP cornstarch
1 8oz can sweetened condensed coconut milk (refrigerated overnight)
1/2 tsp lemon zest
Fresh berries for topping
Cake:
Follow the instructions on the cake mix box. Preheat the oven.
Combine cake mix in a bowl and add the following substitutions: 3 blended bananas for eggs, coconut oil for butter or other oil, Nut milk for regular milk or water and ½ cup of frozen blueberries.
Pour batter into prepared cake pans. We use two round cake pans.
While cake bakes, prepare Blueberry Compote.
Blueberry Compote:
2 cups frozen blueberries
½ cup of sugar
1 TBSP water mixed with 1 TBSP cornstarch
In a pot on the stove at med low heat, add blueberries and sugar. Stir often for about 2 – 3 minutes
Add lemon juice to blueberries. Stir to mix well.
Add cornstarch and water mixture to the pot. Stir well.
Cook for 10 – 15 minutes or until desired thickness is reached.
Set aside to cool
Lemon Glaze:
Empty contents of sweetened condensed coconut milk, lemon juice and lemon zest into a blender or a chilled bowl and immersion blender.
The glaze will get airy and very thick. When you hear the blender getting tired, stop blending and put glaze in frig until ready to assemble.
Assembling Cake:
When cake is done baking and completely cooled, place bottom or flat sides down with round top facing up.
Spread blueberry compote in between the layers, saving some of the blueberry sauce for topping the cake.
Drizzle with glaze and top with compote sauce and fresh berries.
