This egg-free and gluten-free blueberry lavender cake is barely sweetened with just a touch of pure maple syrup. Serve for breakfast or as a snack cake with tea. You can use blackberries or raspberries in place of the blueberries if you would like. The lavender flowers add a lovely flavor, but can be omitted of you can't find them or don't like the taste of lavender.
Ingredients
Dry Ingredients
1½ cups
brown rice flour
½ cups
tapioca flour
1½ tablespoons
psyllium husk powder
1½ teaspoons
baking powder
¼ teaspoons
fine sea salt
1 tablespoons
dried lavender
Wet Ingredients
¾ cups
non-dairy milk
⅓ cups
maple syrup
⅓ cups
coconut oil
melted
1 teaspoons
vanilla extract
Other Ingredients
½ cups
blueberries
1 tablespoons
maple sugar