Blueberry Lemon & Almond Cake Vegan & Gluten Free. Preheat the oven to 350 degrees. Line a 9″ x 5″ glass loaf pan with parchment paper.
Grease a 8 inch baking pan and set aside. Pour the wet ingredients into the dry ingredients and fold. Grate the zest from the 2 lemons and add it to the honey/oil batter.
Add the oil and honey or maple syrup.
Heat oil and honey in a sauce pan on very low heat until combined. Once cool, whisk the powdered sugar, water and lemon zest together until a. Ready in minutes, this is the perfect healthy fresh breakfast, snack or dessert. How to make gluten free vegan blueberry lemon cake.