Low FODMAP Lemon Blueberry Cake

I made this delicious, summery lemon blueberry cake for a cookout this weekend, and I can’t wait to share it with my friends and family! We are celebrating my engagement to my best friend and hosting his parents from a state over. Here’s a sneak peek of our engagement photos and the recipe for this low FODMAP treat:

Cake Ingredients: 

  • 2 eggs
  • 1 cup of coconut sugar
  • 1/2 cup of almond milk
  • 1/2 cup of canola oil
  • 1 lemon, juice and zest
  • 1/2 teaspoon of lemon extract
  • 1/2 teaspoon of vanilla extract
  • 1 1/14 cups of gluten-free flour blend
  • 1/2 teaspoon of xanthan gum
  • 1/2 teaspoon of salt
  • 1/2 tablespoon of baking powder
  • 1/2 cup of rinsed blueberries

Cake Directions: 

Preheat oven to 350°. Beat eggs and sugar in a large bowl. In a separate bowl, combine almond milk, oil, lemon juice and zest, and both extracts. Set aside. In another separate bowl, combine flour, xanthan gum, salt and baking powder. Slowly beat in contents of both separate bowl into the first large bowl. After combined, stir in blueberries and pour batter into a greased 9-inch round cake tin. Bake for 26-28 minutes, or until a toothpick in the middle comes out clean.

Frosting Ingredients:

  • 1/2 cup of vegan cream cheese
  • 1/3 cup of butter
  • 2-3 cups of powdered sugar

Frosting Directions: 

Soften the cream cheese and butter. Combine and beat cream cheese, butter, and powdered sugar until smooth. Start with 2 cups of powdered sugar, adding more until frosting is desired consistency. Evenly frost on the cake once cooled and enjoy!

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