Gluten-Free Vegan Lemon Blueberry Cake

INGREDIENTS

8 tbsp

coconut oil ((or sub olive or vegetable oil))

200 milliliters

milk, any kind

Juice of 1 lemon*

Zest of 1 lemon

8 tbsp

maple syrup ((or sub any other sweetener))

1 tsp

vanilla extract

salt

150 g

ground almonds

150 g

gluten-free flour ((or sub plain flour if not gluten-free))

2 tsp

baking power ((ensure gluten-free if necessary))

1/4 tsp

bicarbonate of soda

100 g

fresh blueberries

400 g

tin coconut milk**

Juice of 1/2 lemon

2 tbsp

maple syrup ((or sub any other sweetener))

1/2 tsp

vanilla extract

150 g

fresh blueberries