Almost every year around Mother’s Day, I make my mom a version of this Moist Lemon and Blueberry Cake. This is actually the third time I’ve posted versions of the recipe, but I need to keep sharing because every year I make it a little different, and healthier. This year’s version is gluten free!
Like most of my stuff, this cake isn’t kidding about flavor. When I make a lemon and blueberry cake, I want lemon flavor for days. So I’m juicing three lemons here, and there’ll be a good whallop of lemon zest in there too.
This is a tofu cake, my mom’s absolute favorite kind. Seriously, they’re moist. Moist! And she loves it. Calling it a tofu cake is kind of misleading, I think…there’s a lot of stuff going in here that isn’t tofu. The tofu replaces eggs, basically. Here’s what the tofu looks like going into the cake, just creamy and lovely.
Here are the blueberries going in. I love this part! Seeing those big berries hit the pale, lemony batter is so much fun. This is the point where I’m like yeah…this is gonna be good. And hey, there are no eggs in this batter so tasting’s on!
Here it is, right out of the oven. It browned nicely! And it smelled sooooo good. Fresh cake should be smelled all day, everywhere. No exceptions.
The original lemon and blueberry cake recipe came from Tofu Cookery by Louise Hagler. It’s one of my all-time favorite cookbooks, so favorite that if my house ever caught fire, it made the shortlist of things I’d try to grab on my way out. I too am a little disturbed that I’ve thought this through but anyway, I love it, and I wanted to adapt this particular cake to be gluten free.
I had one total fail replacing all the flour with a gluten free flour blend. Gummy, pasty, no rise…a mound of grr. RIP, blueberries. You deserved a better cake.
Then I tried my new favorite gluten free baking thing ever, oat flour. It worked so well! I just ground up the oats into flour in my food processor and used that instead of regular flour. I think the oat flour has just enough texture to give air room to move through the cake, so it rises like mad. And the little bit I tasted (I’m trying to save most of it for mom) was excellent. It had a hint – just a hint – of toasty richness to it you don’t get with regular flour.
Here it is! I really should have let it cool longer, but I just couldn’t wait. Look at all those blueberries!
This year’s lemon and blueberry cake is the best one yet, and it’s gluten free. Mom’s loving it!
Eat Healthy Eat Happy
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- Wet ingredients:
- 1/2 a 14 oz. block of firm tofu
- 1/2 c fresh lemon juice (about 3 lemons' worth)
- zest of 2 lemons
- 1/2 c water
- 1/2 c olive, canola or melted coconut oil (or use 1/4 c oil and 1/4 c unsweetened applesauce)
- Dry ingredients:
- 2 1/2 c oat flour (grind up 3 c gluten free oats in your food processor to make the flour)
- 1 1/4 c coconut sugar (or your favorite granulated sweetener)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c fresh blueberries
- Special equipment: a 9 or 10 tube pan
- Heat the oven to 350. Grease the tube pan and set aside. Combine the wet ingredients in a food processor and puree until completely smooth.
- Whisk the dry ingredients together in a large bowl. Stir the wet ingredients into the dry until just combined. Fold in the blueberries.
- Spread the batter into the pan and bake for 50 minutes to an hour. Let the cake cool completely before taking it out of the pan.