I was just browsing my BBC Good Food Mag and spied this dairy free recipe. I immediatley thought of all you lovely ladies doing dairy free and though I would share....
Blueberry and Coconut Cake
250ml/9fl oz rice bran oil plus extra for the tin
3 eggs
225g/8oz caster sugar
2 tsp vanilla extract
300g/11oz self raising flour
50g/2oz dessicated coconut
175ml/6fl oz soya milk
140g/5oz fresh or frozen blueberries, plus extra to serve
icing sugar to dust
1. Heat oven to 180/160 fan/gas 4 and grease a 22cm Bundt or ring tin
Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternatively fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
2. Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1 1/4 hours, or until a skewer comes out clean. COver the cake with foil if it browns too quickly.
3. Cool in the tin for 10 mins, then turn out onto a wire rack to coll completely. Fill the centre of the cake with the extra blueberries and dust with icing sugar to serve.
I'm pretty sure you could use rice or oat milk instead of soya. Seen it and thought of you all. If I could bake it for you and have you all round for tea I would.
