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Blueberry almond tea cake (vegan & gluten-free)


  • 1 cup gluten-free flour
  • 1 1/2 cups almond flour
  • 1/4 cup flaxseed meal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup raw cane sugar
  • 1 cup almond milk
  • 2 tsp almond essence
  • 1/3 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 1 cup fresh blueberry
  • 1/4 cup sliced almonds


  1. Preheat oven to 180 celsius. Grease a 8 inch baking pan and set aside.
  2. In a large bowl, whisk together flour, almond meal, flaxseed meal, baking powder, baking soda and raw cane sugar.

  3. Pour in milk, coconut oil, almond essence and mix to combine. Add apple cider vinegar and use a spatula to fold in the blueberry just until evenly dispersed. Transfer batter to the prepared pan. Top with the sliced almonds . And bake from 45 minutes or until an inserted toothpick comes out clean.

  4. Remove from oven and let cool to room temp before sprinkling the top with powdered sugar (if using)