Saturday, 20 June 2020

Blueberry and Lime Cake (Vegan + Nut Free)

Blueberry and Lime Cake (Vegan + Nut Free)

This Blueberry and Lime Cake is honestly such a delicious treat - it's super soft and fluffy cake is paired beautifully with the zingy blueberry and lime flavours. Blueberry and lime together is a combination I hadn't thought of trying up until now, but definitely will in future!
I love the colours that blueberry and lime bring to the cake, it's not often I see green in a cake! You're much more likely to see me using chocolate! I'm trying to widen my go-to flavours for recipes away from chocolate, so hopefully you'll see more of this perfect blueberry and lime flavour combination in future from me!

Blueberry and Lime Cake (Vegan + Nut Free)

If you make this delicious cake be sure to tag me on Instagram using #susiechef or @susiechef so I can see! I always love to see your recreations and I think everyone should be trying out this cake - it's just so tasty!

Blueberry and Lime Cake (Vegan + Nut Free)

Total time: 1 hour 30 minutes

Yield: One cake, ten portions

Cake Ingredients

  • 150g Dairy Free Butter
  • 300g Caster Sugar
  • 400g Self Raising Flour
  • 2 Tsp Baking Powder
  • Zest of One and a Half Limes
  • Juice of One Lime
  • 300ml Dairy Free Milk
  • 300g Frozen Blueberries
Icing Ingredients
  • 50g Dairy Free Butter
  • 100g Icing Sugar
  • 2 Tsp Lime Juice
  • Lime Zest To Decorate

Cooking Directions

  1. Preheat your oven to 180˚c. Line two 7-inch round cake tins with greaseproof paper.
  2. Beat the butter until light and fluffy, then combine with the sugar and stir to combine.
  3. Fold in the self raising flour and baking powder, until you get a crumb mixture.
  4. Stir through the zest of 1.5 limes, and the juice of one lime.
  5. Slowly add in the milk, folding until a smooth mixture is formed.
  6. Fold through 225g of the frozen blueberries.
  7. Divide the mixture between the two cake tins, then sprinkle the remaining frozen blueberries evenly across the top of the two cakes.
  8. Bake for 35-40 minutes, until a skewer inserted inside the cake comes out clean.
  9. Leave the cakes to cool in the cake pans for 5 minutes before transferring (still on the greaseproof paper) to a cooling rack to cool completely before making the icing.
  10. To make the icing, beat the butter until softened, then slowly fold in the icing sugar.
  11. Stir in the lime juice until a smooth mixture is formed.
  12. Place one of the cakes on a plate, then spread half the icing across the top. Place the other cake on top, spread the remaining icing across the top then sprinkle on some more lime zest to decorate.
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