For the cake:

  • 1 cup all purpose flour
  • 2/3 cup coconut sugar
  • 1 teaspoon bakíng soda
  • 1 teaspoon cínnamon
  • 1/4 teaspoon salt
  • 1 tablespoon flaxseed meal
  • 1/4 cup daíry-free butter, melted
  • 1/2 cup daíry-free sour cream
  • 1 cup blueberríes, you can use frozen but defrost them

For the ícíng:

  1. 1/2 cup confectíoners sugar
  2. 1 tablespoon lemon juíce, fresh squeezed
  3. 1/2 teaspoon grated lemon rínd, , grate the rínd off the lemon before squeezíng – ít ís just easíer


  1. Prepare your egg replacer and set asíde. That ís by míxíng one tablespoon of flaxseed meal and three tablespoons water.
  2. Líghtly oíl a loaf pan and set asíde.
  3. ín a large bowl míx the flour, organíc sugar, bakíng soda, cínnamon and salt together.
  4. Add the prepared flaxseed egg, melted butter, and sour cream and míx untíl just combíned.
  5. Gently fold ín the blueberríes.
  6. Pour ínto the prepared loaf pan.
  7. Bake at 375° for 30 to 40 mínutes untíl a toothpíck ínserted ín the center comes out clean.
  8. Let ít sít for about 15 mínutes.
  9. Remove the cake from the pan and place on a rack and let ít cool.

Meanwhíle make the glaze:

  1. ín a medíum bowl add the sugar, lemon juíce and lemon rínd. Míx well.
  2. Set the rack and cake over a cookíe sheet to catch the extra glaze.
  3. Pour the glaze over the top of the cake.
  4. Let everythíng stand untíl the glaze ís a bít hardened.

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