Friday, 31 July 2009

Blueberry slice cake recipe

Chef has been really busy in the kitchen baking some tasty sweet treats recently, starting with this delicious blueberry slice recipe get ready for plenty of tasty bakes to be updated on Jeenas Kitchen very soon.

This blueberry slice recipe is gluten free, egg free and vegan.

Chef uses light brown muscovado sugar which gives the blueberry slice a lovely golden flavour and colour.

It is a really simple cake to bake and it tastes wonderful.

These blueberry slice cakes are great to take as a treat along with a sandwich, cold pasta or other packed lunch and it is a wonderful cake to present at a party on a big plate all stacked together.

Ingredients for gluten free blueberry slice

3oz Rice flour
1oz Cornmeal flour (fine polenta)
1oz Corn starch
1oz Ground almonds
4oz Light brown Muscovado sugar
4oz Vegan margarine
4 Tbsp Soya milk
1/2 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
2 Tbsp Flax seeds
4 Tbsp Hot water
Pinch salt
Blueberry conserve
Powdered sugar

See how springy the cake is?

Look at the golden colour and soft spongy texture.

How to make an eggless blueberry slice

Grind the flax seeds to a powder then add the 4 tablespoons of hot water and mix well.

Place all dry ingredients into a baking bowl.
Add margarine and stir a few times to slightly bring together.

Add milk and mix well.

Add the flax seed mixture and vanilla, mix well.

Grease and flour a flapjack/swiss roll tin.

Drop spoonfuls of the gluten free cake mixture all over the cake tin - this will helps when spreading the thick cake batter.

Spread evenly, place a metal spoon into a cup of hot water to help the spreading process. Place into a hot oven at gas mark 7 for 20-25 minutes.

Once cooked leave the cake in the tray for a few minutes then remove and place onto a cooling rack.

Once the cake has cooled a little slice away all of the edges.

Cut the cake into squares.

Slice each across the middle.
Spread the bottom half with blueberry conserve. Place the top on then cut cut all of the squares in half to form slices.

Dust with powdered sugar.

Enjoy Chef Jeenas gluten free eggless blueberry slice cake recipe.


Lisa said...

Wow, ypou just work gluten free miracles. Delicious!

Rosa's Yummy Yums said...

Oh, those slices look fabulous and so tempting!



Parita said...

wow jeena i really love the way u create gluten free cakes, makes it so easy!

hani said...

ahh.. wonderful recipe.. gotta try it. :)

Maria said...

I am always up for a blueberry treat!

Jennifer said...

I love this idea!!!! And even more that its gluten free :) :)

Erica said...

You need to open a coffee/tea shop where you can sell all of your delicious baked goods. This one would go PERFECT with a cup of coffee- yum!

Chef Fresco said...

At first glance I thought this was pb&j (well, minus the pb:) I'm impressed!

Ann said...

Recipe spounds soo cool adn yumm and I just love your creativity.

♥♥♥Ria♥♥♥ said...

They are so tempting! So this is what I saw a few days ago :)

Nancy ( said...

Jeena - these look wonderful. I'll be over in a little while to have a taste with a nice cup of tea! ;-) Nancy

Peanut Butter Swirl said...

oh my goodness these look divine :)
Love blueberry flavoring !

A_and_N said...

Bookmarked! :)

Anonymous said...

wow!looks fabulous!

Grace said...

i love this because you can pick it right up and scarf it down, not having to worry about getting crumbs everywhere. it's a stellar recipe, jeena!

Hannah said...

Mmm, that looks so delicious! Reminds me of a cakey pop tart, but much less cloying and artificial. :)

Palidor said...

Awww, they're so cute. Like little blueberry sandwiches!