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