Gluten Free Blueberry Cake


Products used:

For the cake:

  • 400g almond flour
  • 3 tbsp poppy seeds
  • ½ tbsp salt
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 120ml oil
  • 120ml honey
  • 3 lemons
  • 3 eggs

For the icing:

  • 300g blueberries
  • 250g turkish yogurt
  • 2 tbsp honey
  • 1 tbsp vanilla extract


  1. Preheat oven to 180ºC and combine almond flour, salt, baking powder and baking soda in a large bowl and set aside.
  2. Heat oil and honey in a sauce pan on a very low heat until combined.
  3. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from 3 of the halves into the mixture, saving one half for the glazing.
  4. Add the batter to the bowl with the dry ingredients.
  5. Beat the eggs and fold them into the batter together with 1 cup of the blueberries.
  6. Stir gently around with a wooden spoon until combined.
  7. Grease an 8 inch cake tin and add the batter to it. Bake for around 40 minutes – until golden on the outside and baked all the way through.
  8. Remove from the oven and allow to cool down for at least 30 minutes, in the meantime make the icing.
  9. Drain the yogurt and combine with the honey, vanilla extract and the juice from the remaining lemon half.
  10. Leave to chill in the fridge for at least 10 minutes before covering the cake. Top with the remaining blueberries to serve.