Gluten- Free Blueberry Sponge Cake

ingredients

• 1 and 3/4 cups Tigernut flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon sea salt

• 2 eggs

• 2 tablespoons melted coconut oil (or butter)

• 2 tablespoons non-dairy milk of choice

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• blueberries (we used frozen blueberries)

instructions

1. Preheat oven to 175ºC and grease a cake tin with coconut oil (or butter)

2. Combine all dry ingredients through a sieve (tigernut flour, baking soda, sea salt)

3. In a separate bowl, whisk the eggs, coconut oil (or butter), non-dairy milk, maple syrup and vanilla extract

4. Create a well in the dry ingredients, add the wet ingredients and mix well

5. Carefully fold in the blueberries

6. Fill cake tin and add some more blueberries on top.

7. Bake for 25 - 30 minutes until a toothpick inserted in the middle comes out clean