For February’s Let’s Bake Inverness event tonight, (run by Kirsty and I) we decided on a “free-from” bake night. All bakes have to be free from wheat, dairy or gluten. I’m giving you a sneak peek of my cake as I did a trial run last week.
I found this dairy free Blueberry and Coconut cake recipe from BBC Good Food. The only change I made was to use rice milk instead of soya milk. The only thing to note with rice milk is that it is extremely sweet. The recipe also calls for rice bran oil which is a light oil which gives the cake a good light fluffy feel.
As the pictures show below, unfortunately I either didn’t grease my tin thoroughly, or I was too impatient in taking the cake out of the tin post-bake which was a shame as it was a good bake. Fortunately, once sliced up, it still looks good and most importantly, tastes moist, fruity and delicious!
I was thinking that I wouldn’t get round to blog about the real one for this post, but I actually whizzed up the cake last night, and it turned out perfectly, with a lovely even bake and just a light dusting of blueberry icing sugar.