Ingredients


250ml rice bran oil, plus extra for the tin

3 eggs

225g caster sugar

2 tsp vanilla extract

300g gluten free self-raising flour

50g ground almonds

175ml rice milk

140g fresh or frozen blueberries, plus extra to serve

icing sugar, to dust







Method


Heat oven to 180C/160C fan/gas 4 and grease a 22cm baking tin. Whisk the oil, eggs, sugar and vanilla in a large bowl.

Combine the gluten free flour and ground almonds. Alternately, fold the gluten free flour mix and rice milk into the wet ingredients, starting and ending with the gluten free flour.

Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin.

Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.

Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Top the centre of the cake with extra blueberries and dust with icing sugar to serve.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Blueberry cake
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