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Blueberry Lemon Custard Cake (Gluten, Oil & Sugar Free) A slice On a round wooden cutting board with more pieces in the background and a fork with a piece of cake on it. Shown from front
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Blueberry Lemon Custard Cake (Gluten, Oil & Sugar Free)

This is a lovely cake that is easy and quick to bake. Have it as an afternoon snack or dessert.
Course Afternoon Snack, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthier, Oil Free, Quick, Sugar Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 pieces

Ingredients

For the cake

  • 2 Eggs
  • 1 1/2 (1/2) dl (cups) Monk fruit sweetener
  • 1/2 (1/5) dl (cups) Brown monk fruit sweetener
  • 1 (2/5) dl (cups) Milk
  • 1 tbsp Apple cider vinegar
  • 1 Lemon zested
  • 1/2 Lemon juiced
  • 5-6 Stevia vanilla drops or 1 tsp vanilla extract
  • 2 1/2 (1) dl (cup) Oat flour
  • 1/2 (1/5) + 1 dl (cups) + tbsp Rice flour
  • 1 tbsp Potato starch
  • 1 1/2 tsp Baking powder
  • 1/3 tsp Baking soda
  • 1/2 tsp Salt
  • 100+50 g Blueberries
  • 2-3 tbsp Slivered almonds

For the yogurt custard

  • 1 1/2 (1/2) dl (cup) Yogurt, Greek yogurt or quark
  • 1 Egg yolk
  • 2-3 tbsp Monk fruit sweetener
  • 6-7 Stevia vanilla drops or 1 tsp vanilla extract

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Line or grease a 16-18 cm cake mold.
  • Combine milk and apple cider vinegar in a bowl. Set aside.
  • Add eggs and sugar to a bowl. Whisk until combined and slightly fluffy, about 1-2 minutes.
  • Add applesauce, yogurt, the milk/apple cider vinegar mixture, lemon juice and vanilla drops/extract. Stir until well combined.
  • Combine the dry ingredients in a separate bowl. Sift in while gently stirring to incorporate into the wet ingredients.
  • Toss the blueberries in 1 tablespoon rice flour. Add about 100 g of blueberries to the batter, gently stir to combine.
  • In a separate bowl combine the ingredients for the yogurt vanilla custard.
  • Pour in about 1/3 of the cake batter. Dollop 1/3 of the vanilla custard and swirl in using a knife or stick. Pour 1/3 more of the batter and dollop 1/3 more of the vanilla custard. Pour the remaining batter into the mold, spread into an even layer. Dollop the rest of the custard, swirl in, spread the remaining blueberries on top of the cake and then top with slivered almonds.
  • Bake in the middle of the oven for 35-40 minutes.
  • Remove from the oven, let the cake cool for 15 minutes, run a knife around the edges and remove the spring form. Let the cake cool completely, preferably 2-3 hours in the fridge, before cutting into it.