Vegan limecake with blueberry topping

Cake without eggs and butter, some of you may feel dizzy right now, but don’t worry it’s super easy and soooo good!

MATERIAL

mixer
oven
cake tin
blender

230 gr flour
225 gr sugar
a pinch of salt
2 tsp baking powder
6 tbsp aquafaba
3 tbsp lime juice
95 ml molten coconut oil ( rather the one with no taste)
225 ml soymilk unsweetened

Pre heat oven at 150°C ( 300°F).
Grease the cake tin with some butter or line with parchment paper.

Sift the flour and add salt, sugar, baking powder, lime juice, coconut oil and soymilk. Mix untill smooth with a mixer.

In a bowl whip the aquafaba into stiff peakes. Now gently combine it with the rest of the ingredients. Use a wooden spoon.

Place in the centre of your oven and bake for about 75 mins or until a toothpick or skewer inserted into the centre comes out clean. Remove from oven and cool on a cooling rack.

 

TOPPING

This cake is already amazing on its own, but if you want it to have that little extra…

200 gr powdered sugar
1 cup defrosted blueberries
1 tbsp lime juice

Sift the sugar. Put blueberries in blender and mix for a few seconds.
Add lemon juice and most of the blueberries to the sugar. Stir with a fork or whisk.
Stop when you have a thickish, but pourable icing. If you add too much lime juice or blueberries just add a little more powdered sugar.

Pour the icing over the top of the cooled cake. It looks good when you let it run down the side in little streams.
Grate a little lime zest on the top to add a pop of colour!

TIP

Don’t worry about the aquafaba, it doesn’t give any taste but makes the cake really fluffy!

Store the cake in a cool place.

Replace the lime juice by lemon juice or another sirop, small fruit or nuts.

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