we have ultimate faith in our October Guest Editor, Deliciously Ella’s kitchen skills (although they didn’t come easily to her at first!) and this little blueberry loaf cake is no exception. Don’t stop your cozy fall baking tradition just because you’ve gone gluten (dairy, sugar…) free! There are so many incredible recipes like this one that’ll help you adjust and still enjoy one hundred percent.
Ella created this gluten, dairy and refined sugar-free recipe specially for UK beauty brand, Neal’s Yard Remedies – a TCM favorite. Ella has paired up with the brand on the most adorable natural skincare products packed with blueberries and citrus themselves – stay tuned for more on that.
Gluten-Free Blueberry Loaf Cake With Coconut Yogurt Frosting
For the loaf:
2/3 cup oats
1 cup ground almonds
1 cup brown rice flour
pinch of salt
1/2 cup coconut oil
1/2 cup coconut sugar
1 cup almond milk
zest and juice of 1 lemon
2 tsp vanilla powder
2 cups blueberries
3 Tbsp chia seeds
For the icing:
3.3 oz natural coconut yogurt
3 Tbsp coconut sugar
½ tsp vanilla powder
handful of blueberries (to decorate)
Pre-heat the oven to 400 F (with fan).
In a large mixing bowl, mix together all the dry ingredients.
Melt the coconut oil over low heat, then stir it into the dry ingredients along with the almond milk and lemon juice.
Line a loaf tin with greaseproof paper and spoon in the mixture, spreading it evenly throughout the tin.
Bake your loaf for 40 minutes, or until golden brown and cooked through, then remove from the oven and leave to cool in the loaf tin for another 40 minutes.
While the loaf cools, make the icing by simply stirring together the coconut yogurt, coconut sugar and vanilla powder. Make sure the loaf is completely cooled before you ice it, otherwise the icing will melt and run down the sides.
Decorate with blueberries and a sprinkle of coconut sugar before serving!