Single-Serve Blueberry and Coconut Cakes
[Vegan, Gluten-Free]

To Make the Blueberry Filling:

• In a bowl, toss your blueberries, barley malt or syrup, lemon juice, lemon zest, and vanilla extract
• Add your almond meal and melted coconut oil.
• Keep mixing using a spoon and try not to smash the blueberries.
• Place 1/4 of the filling in each ramekin.

To Make the Cake:

• In a bowl, sift your flour, baking powder, and baking soda.
• Add the sugar and salt.
• Whisk together with the milk, coconut oil, and corn or sunflower oil.
• Add your liquids to the dry ingredients and mix them till they are smooth and creamy. If it looks too liquid and watery add a bit more flour and whisk it well.
• Pour the dough over blueberries filling.
• Sprinkle it with brown sugar and bake it for 20-25 minutes. Bake until the surface becomes a light golden brown.
• Let it cool and top the cake with some fresh blueberries and serve.