Vegan and Gluten-Free Lemon and Blueberry Tart (10 Minutes) - Vegan and Gluten-Free Lemon and Blueberry Tart gluten-free. It's ready in 10 minutes, it's low in fat and an ideal dessert or breakfast if you want something sweet and fast. #vegan #singluten #danzadefogonesInstagram! As I told you in the recipe for our Vegan and gluten-free chocolate cake (10 minutes), my sister-in-law Alba has perfected the recipe for the typical mug cake or microwave cake and has shared it with me. His is not vegan and has oil, but I have adapted it to my tastes and so that it is also gluten-free.



Para la tarta:

  • 1/2 pl├ítano
  • 4 cucharadas de leche de coco de lata
  • 4 cucharadas de az├║car moreno, de coco o panela
  • 4 cucharadas de harina, nosotros usamos harina de trigo sarraceno
  • 1 cucharada de zumo de lim├│n
  • 1/2 cucharadita de bicarbonato
  • 1/4 taza de ar├índanos frescos (40 g) + unos ar├índanos extra para decorar (opcional)
  • La ralladura de 1/2 lim├│n (opcional)

Para la crema de cacahuete (opcional):


  1. In a bowl add the half banana and mash it with the help of a fork.
  2. Add the rest of the ingredients (except the blueberries and lemon zest) and stir well until they are perfectly integrated. If you want you can beat them in a blender to get a finer texture, but it is not necessary.
  3. Add the blueberries and lemon zest and stir again.< /li>
  4. Place the bowl in the microwave, but not in the center, but on the side and cook the cake for 4 minutes.
  5. Take it out and let it cool to room temperature, although if you want you can also take it hot.
  6. To make the cream you have two options, add all the ingredients in a blender and beat until well combined. Since we didn’t have a mixer, we mixed the three ingredients in a bowl and mash the blueberries with the help of a fork.
  7. We serve the cake with the cream and we also add some fresh blueberries on top, but it’s optional, the cake alone is also very good. We didn’t add all the cream to take the photos, but we did use it all to eat the cake.
  8. You can keep the covered cake in the fridge for about 4 or 5 days and the cream for about 3 or 4 also in the fridge in an airtight container.


  • Recipe adapted from my sister-in-law Alba.
  • You can use any flour or sweetener (if it’s liquid, you may have to add more flour).< /li>
  • As the recipe does not use oil, it is better if you use coconut milk because it has a higher fat content, but you can use any other vegetable milk and if it is too dry, add a little oil.
  • For the If you don’t have a microwave, I suppose it can also be done in the oven at 180┬║C or 350┬║F in a small mold until it browns on the outside and is done on the inside, but I couldn’t tell you the exact time.
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