Lemon and Blueberry Frosting Cake
1.
Preheat the oven to 175°C. Grease a small rectangular cake tin (approximately 22 cm x 14 cm) with coconut oil and breadcrumbs, or line it up with a baking sheet.
2.
Place all the dry ingredients in a large bowl and mix well.
3.
Mix wet ingredients with dry ingredients without excessive stirring.
4.
Pour the cake batter into the cake tin and bake in the oven for about 30 minutes, or until a knife is inserted into the middle of the cake and it is dry.
5.
When the cake is put in the oven, prepare the frosting. Mix the coconut cream with dates and blueberry powder. Pour it into a bowl and put it in the refrigerator.
6.
Leave the cake in the cake tin for 10-15 minutes until it cools before taking it out.
7.
Make sure that the cake and icing are completely cooled before putting the icing on the icing (the icing needs to be viscous, not fluid). Choose the fruit you like to decorate.
8.
The cake is best eaten on the day it is made, but if it is placed in an airtight container, it can be stored in the refrigerator overnight.
