It has been three years since I’ve posted a recipe. Life has gotten very busy ever since I had kids. Even my baking has changed with kids – has to be quick, simple and easy to clean. Now that I am on maternity leave again, I’ve decided that I’ll try my best to keep this blog active while I have the time.
Ingredients
- 200g gluten free plain flour
- 100g desiccated coconut
- 1 tsp baking soda
- 120g nuttelex
- 120g caster sugar
- 2 eggs
- 1 tsp vanilla essence
- Zest 1 lemon
- 120ml soy milk/ almond milk + juice from 1 lemon
- 100g blueberries
Directions
Preparation time: 15min
Baking time: 40min or when the skewer comes out clean
- Grease a 23cm bundt tin
- Preheat the oven to 180 degrees
- Zest the lemon and juice it
- Add the lemon juice into soy milk and let it rest for 5 min
- Cream the nuttelex and sugar until light and fluffy
- Mix the flour, coconut and baking soda together
- Turn the mixer to low speed and add in the eggs one at a time, scrapping down the sides at each time
- Add in 1 tsp of vanilla essence and lemon zest into the mixture
- With the mixer at low speed, slowly add in the flour mixture and soy milk by alternating between the two until a uniform mixture
- Pour the cake batter into the bundt tin then place it in the oven
- Leave the cake to bake for about 40min or when the skewer comes out clean
- Let the cake rest on a cooling rack before serving
There you have it! Bon appetite!
Table for Ting 