Afternoon Tea Streusel Cake – GF, DF, RSF
Indulge guilt-free in this delightfully wholesome blueberry and lemon streusel cake that proves healthy baking doesn't mean sacrificing flavour. Crafted without gluten, dairy, or refined sugar, this tender, citrus-kissed cake bursts with juicy blueberries and is crowned with a golden, crumbly streusel topping. The bright tang of fresh lemon perfectly balances the sweet, jammy blueberries, while the maple syrup and almond meal create a satisfying texture that rivals any traditional cake. Whether you're accommodating dietary restrictions or simply choosing to nourish your body with wholesome ingredients, this elegant cake makes the perfect centrepiece for afternoon tea, offering all the comfort and sophistication of a classic teatime treat with none of the compromise.
For the streusel
1/3 cup almond meal
1.5 tbsp coconut oil, melted
1.5 tbsp maple syrup
Pinch of Himalayan pink salt
For the cake
2 ½ cup almond meal
¾ tsp baking soda
¼ tsp Himalayan pink salt
4 large eggs at room temperature
1/3 cup coconut oil, melted
2/3 cup maple syrup
1x lemon zest
1x lemon juice
2 tbsp vanilla extract
1x cup blueberries
Instructions:
1. Preheat the oven to 170*C. Line a baking sheet and a round 7” cake tin with parchment paper.
2. Make the streusel: in a small bowl, combine together the almond meal, coconut oil, maple syrup and salt until the mixture comes together. Crumble onto the baking sheet lined with parchment paper and baked for 20 minutes, or until the streusel begins to crisp up. Remove and set aside. Keep oven on at 170*C.
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3. Make the cake: In a medium bowl, whisk together the almond meal, baking soda and salt. I a separate bowl, combine the eggs, melted coconut oil, maple syrup, lemon zest, lemon juice and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a smooth batter forms.
4. Pour the batter into the prepared cake tin. Top the cake with the blueberries and lightly press them into the batter. Sprinkle the streusel topping oven the cake.
5. Bake the cake for about 25 - 30 minutes or until a toothpick inserted into the centre comes out clean. Remove cake from oven and let it cool completely.
6. Carefully remove cake from cake tin, transferring to a cake plate, top-side up.
7. Serve cake with fresh blueberries and dairy free vanilla yoghurt as a dairy free option or whipped cream.
Photos by Elle Hall Creative for Headlands Magazine