Easy Coconut Flour Cake with Blueberries
I recently got back to working out and looking at all the ways I can make myself healthier. But I’ve got a bit of a sweet tooth (OK that is a massive understatement) and so I love eating chocolate, cakes and anything that has sugar. I never used to have to watch for what I ate and then I got older and it all changed. Avoiding eating chocolate has been the biggest challenge in keeping myself fit but I managed that.
If you have a similar struggle, I’m sure you will find this recipe a blessing. With my daughter’s birthday round the corner I started thinking how to make a cake that would be a little more in line with my newfound dietary choices.
When I started researching the grain-free cake scene I was surprised at the amount of recipes available but was quite sceptical to be honest. How can a cake have no flour, no grains? I have never tried a grain-free cake, neither am I a profession baker so I didn’t know what to expect. I decided to do a test run before I serve it to a bunch of kids who will start throwing food around if they don’t like what they eat. For the sake of my carpet if not anything else. The results outdid my expectations completely. I took the cake to a dinner party and to the staff room at work and my friends went nuts for it. I felt obliged to share this recipe with you as something this good cannot be kept away from the world.
Coconut Flour Cake with Blueberries
- 1 cup of coconut flour
- 1 tsp baking soda
- 1/2 tsp unrefined salt
- 6 eggs
- 1 cup ghee or coconut oil (melted)
- 1/2 cup full fat coconut milk
- 1/5 cup maple syrup or honey (or golden syrup if you don’t mind refined sugars)
- 4 tsp vanilla extract
- 2 egg whites
- ghee or coconut oil for oiling pan
- handful of blueberries
1. Preheat the oven to 350F/175C and oil a 9” baking tray. 2. Sift the baking coconut flour, baking soda and salt in a large bowl.
3. In another bowl, whisk eggs, vanilla extract, maple syrup, coconut milk and coconut oil until foamy. 4. Add wet to dry and combine until smooth. 5. Beat the egg whites in a clean, dry bowl until uniformly white, stiff (will not move if you tilt the bowl or turn it upside down) soft peaks are visible. 6. Slowly fold the egg whites into the batter using a large spatula. Be careful not to work the mixture too much. Only fold until the egg whites are combined and no white lumps are visible. 7. Pour the mixture into the prepared baking tray.
8. Sprinkle blueberries all over the cake and allow them to sink freely. 9. Bake for 25-28 minutes until the toothpick inserted into the cake comes out clean.
The beautiful aroma may tempt you to eat it straight from the oven but to avoid burning your tongue, please let it cool off before digging in 🙂 And please share your tasty feedback about the cake with me 🙂
I’m a working mum, a chocolate lover and a stubborn wife who is finding ways to live a more fulfilling life.