Ingredients

For the dry mix:

• 260g Gluten Free Self Raising Flour
• 150g Caster Sugar
• 1/2 tsp GF Baking Powder
• 1/2 tsp Bicarbonate of Soda
• 120g Fresh Blueberries
• 1/4 tsp Xantham Gum

• 240ml Soy Milk
• Zest and Juice of 1 Lemon
• 120ml Corn or Rapeseed Oil
• 1 tbsp Vanilla Extract

• 200g Icing Sugar
• 1 tbsp Soy Milk
• 2 tbsp Lemon Juice
• Zest of Half a Lemon

Tools

• Titanium Chef XL

Method

1. Preheat the oven to 180C Fan, line a loaf tin with parchment.
2. In a Kenwood Chef mix the flour, sugar, baking powder, bicarbonate of soda and xanthan gum together in a large bowl.
3. Mix the Soy milk, lemon zest and Juice and vanilla extract together in a jug. Leave for 10 mins.
4. Pour the wet mixture into mixing bowl and combine thoroughly using the Kenwood K mix attachment.
5. Gently fold in the blueberries, reserving a handful to decorate the cake once baked.
6. Spoon the batter into the loaf tin and bake in the oven for 30-40 mins. The cake is cooked when a skewer comes out clean.
7. Remove from tin and cool. Once cool, pour over the lemon drizzle mixture and decorate with remaining blueberries.