Lemon, Blueberry and Marzipan Easter Cake


Category: Desserts & Drinks


Easter Cake

3 tbsp flaxseed mixed in 3 tbsp warm water
2 tbsp agave/maple syrup
150 grams dairy free butter
70 grams coconut sugar
1 lemon, juice and zest`
100 ml nut milk
180 grams self-raising flour
Large pinch of salt
80 grams marzipan (homemade if possible)
200 grams blueberries, fresh or frozen


1 tbsp dairy free butter
80 grams rolled oats
50 grams flakes almonds
1 tbsp coconut sugar


Pre-heat the oven to 200°C/Gas Mark 6 and line or grease a baking tray, roughly 7”11” or 8”x8” or an 8” round.

Beat the sugar, agave, butter and flaxseed mix together until well combined. Add the lemon juice, zest and milk and beat together until smooth. Stir in the flour and tip the mix into the baking tray, levelling off.

Scatter over the blueberries and tear the marzipan apart into small pieces, also scattering over the top of the cake mix, evenly.

In the same bowl, add the oats, flaked almonds, coconut sugar and dairy free butter for the topping. Mix together with a knife until you have a clumpy mix that you can scatter over the top of the blueberries.

Bake for 25 minutes, until risen and golden.

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