NEW VIDEO!! This is one of the easiest most delicious cakes you will ever make and only takes 30 minutes start to finish.

 

Oh my goodness- I am so sorry I have dropped off the face of the earth the last week and a half!

We have had quite a lot going on in the Christo household between work and our very busy children that seem to have bigger lives than we do! (Can anyone else sympathize!?) Coco had a really wonderful acting opportunity down in Los Angeles this last week, so we got to hang out down there as a family for a few days and then Pia and Pete headed back to reality early on Sunday and Coco and I camped out another two days while she finished up her “stuff.” (I promise I will tell you about it when and if I can!)

Blueberry Ginger "Buttermilk" Cake- Vegan and Gluten Free from HeatherChristo.com

But now we are back to reality and amazingly GORGEOUS weather that is the 70’s and 80’s!! All of the flowers are in bloom (I will do a garden tour later this week!!) and I am back in the kitchen!

Which brings me to this brand-new recipe and video I have for you! This is an updated allergy-free version of my old favorite stand-by (PRE-ALLERGY) recipe for Raspberry Buttermilk Cake.

Blueberry Ginger "Buttermilk" Cake- Vegan and Gluten Free from HeatherChristo.com

And this cake is so good, you won’t even realize the difference! And I love that it is so easy and a little less sweet so it could work for brunch, and afterschool snack or an easy weeknight dessert!

 

Blueberry Ginger "Buttermilk" Cake- Vegan and gluten-free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free baking flour
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon xanthum gum
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons vanilla
  • ¼ cup melted coconut oil
  • ½ cup fresh blueberries
Instructions
  1. Preheat the oven to 350 degrees and prepare a 9" round cake pan with coconut oil and a parchment round.
  2. In a small bowl combine the coconut milk and vinegar and set them aside.
  3. In a mixing bowl combine the dry ingredients and then add the vanilla and coconut oil to the coconut milk/vinegar combination. Add the wet ingredients to the dry ingredients and whisk until smooth. Fold the blueberries into the batter gently.
  4. Pour the batter into the prepared pan and smooth to the edges. Bake at 350 degrees for 25 minutes and then let cool before turning out onto a cake plate and sprinkling with powdered sugar of desired.

Print Recipe  

NEW VIDEO!! This is one of the easiest most delicious cakes you will ever make and only takes 30 minutes start to finish.

 

Oh my goodness- I am so sorry I have dropped off the face of the earth the last week and a half!

We have had quite a lot going on in the Christo household between work and our very busy children that seem to have bigger lives than we do! (Can anyone else sympathize!?) Coco had a really wonderful acting opportunity down in Los Angeles this last week, so we got to hang out down there as a family for a few days and then Pia and Pete headed back to reality early on Sunday and Coco and I camped out another two days while she finished up her “stuff.” (I promise I will tell you about it when and if I can!)

Blueberry Ginger "Buttermilk" Cake- Vegan and Gluten Free from HeatherChristo.com

But now we are back to reality and amazingly GORGEOUS weather that is the 70’s and 80’s!! All of the flowers are in bloom (I will do a garden tour later this week!!) and I am back in the kitchen!

Which brings me to this brand-new recipe and video I have for you! This is an updated allergy-free version of my old favorite stand-by (PRE-ALLERGY) recipe for Raspberry Buttermilk Cake.

Blueberry Ginger "Buttermilk" Cake- Vegan and Gluten Free from HeatherChristo.com

And this cake is so good, you won’t even realize the difference! And I love that it is so easy and a little less sweet so it could work for brunch, and afterschool snack or an easy weeknight dessert!

 

Blueberry Ginger "Buttermilk" Cake- Vegan and gluten-free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free baking flour
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon xanthum gum
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons vanilla
  • ¼ cup melted coconut oil
  • ½ cup fresh blueberries
Instructions
  1. Preheat the oven to 350 degrees and prepare a 9" round cake pan with coconut oil and a parchment round.
  2. In a small bowl combine the coconut milk and vinegar and set them aside.
  3. In a mixing bowl combine the dry ingredients and then add the vanilla and coconut oil to the coconut milk/vinegar combination. Add the wet ingredients to the dry ingredients and whisk until smooth. Fold the blueberries into the batter gently.
  4. Pour the batter into the prepared pan and smooth to the edges. Bake at 350 degrees for 25 minutes and then let cool before turning out onto a cake plate and sprinkling with powdered sugar of desired.