Blueberry Poundless Cake
Ingredients
- For cake:
- 1 cup gluten-free flour
- 1 cup sweet sorghum flour (available in natural foods stores and online)
- 1/2 cup potato starch (not flour)
- 1/4 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons xanthan gum (available in natural foods stores and online)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup vegetable butter
- 1 3/4 cups Swerve sugar substitute (available in natural foods stores and online)
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons vanilla extract
- 1 cup almond milk
- 1 1/2 cups organic blueberries dredged in 1 tablespoon gluten-free flour
- For glaze:
- 1 1/2 cups Swerve sugar substitute
- 2 tablespoons lemon juice
- 2 tablespoons light agave nectar (available in natural foods and Mexican grocery stores and online)
- lemon peel for garnish
Preparation
To prepare cake: Preheat oven to 350 degrees.
In a medium bowl, sift together flours, starches, baking powder, baking soda, xanthan gum, salt and cinnamon. Set aside.
With a stand-up mixer, cream butter until smooth. Add Swerve and beat until fluffy, about 2 minutes. Beat in eggs, one at a time. Add lemon juice, lemon zest and vanilla.
With paddle attachment in stand-up mixer, slowly beat dry ingredients into wet mixture, alternating with almond milk. Fold in blueberries with a spatula.
For best baking results, spoon batter into an ungreased 12-cup silicon bundt pan. Spray oil a butter knife and carefully run the knife through the batter to eliminate air holes. To use a metal bundt pan, grease and flour the pan before spooning in batter.
Bake for 45 to 50 minutes, or until knife tip comes out clean. Cool completely on wire rack.
To prepare glaze: In small bowl, combine Swerve, lemon juice and agave. Drizzle on cooled cake. Garnish with lemon peel.
