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October 18, 2017 By Gaspar Carreira Leave a Comment

Blueberry Spelt bundt cake

This post is also available in: Español

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This combination is the best in the world, coconut, lemon and blueberries, and every day I love more the spelt flour, it’s definitely my favorite baking flour.
I don’t know who came up with the idea of bundt cakes, but that person is a genius! Really any cake inside a mold like that is tastier.

 

The icing is super delicious, use blueberry powder, coconut oil and coconut milk, super simple, and the color is beautiful, isn´t it? I think it gives the final touch, sometimes one doesn´t think how to make a healthy icing and I think this is a great option, since you can vary and taste, adding lemon or orange zest, as well as vanilla extract.

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Blueberry Spelt bundt cake

It is simply the most spongy bundt cake in the world. I really love muffins with cranberries, and this is like the giant and most delicious version. 

Course Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 Slices
Author Gaspar Carreira

Ingredients

Dry Ingredients:

  • 1 1/2 cups spelled flour
  • 3/4 cup rice flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • Zest of two lemons
  • pinch of sea salt

Wet ingredients:

  • 1/2 cup aquafaba
  • 1/2 cup brown or coconut sugar
  • 3 Tbsp maple syrup
  • 3 Tbsp coconut oil melted
  • 1 very ripe mashed banana
  • 1 tsp vanilla extract
  • 1/2 cup fresh blueberries

Instructions

Dry ingredients

  1. Mix everything in a large bowl, set aside.

Wet ingredients

  1. Mix well all ingredients except the aquafaba and blueberries, add dry ingredients, mix again and set aside. In another bowl put the aquafaba with a pinch of sea salt, if it´s canned the salt isn´t necessary, and beat until all the liquid is converted into bubbles, about 2 minutes. Add the aquafaba to the other mixture, add also the blueberries and mix gently with the least number of possible movements. Put in a bundt cake pan and bake for 35-40 minutes, or until the cake separates from the edge of the mold, and begins to brown. Unmold, cool and enjoy.
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This post is also available in: Español

Filed Under: Tarts & Cakes Tagged With: bake, blueberry, Bundt cake, cake, dessert, spelt, sweet

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Welcome

I’m Gaspar, fond of cooking, food lover and photographer.
I am from Argentina and I live in Uruguay for ten years, I´m eighteen, and study architecture. I really love baking goods, my mom is a pastry chef and she taught me great secrets about baking, that I want to share with you.

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