Blueberry coconut cake – gluten-free, dairy-free, sugar-free

Going sugar-free and recently starting to cut down on gluten as well has led me to discover new recipes, new ingredients, new tastes.

The blueberry and coconut cake is very easy to do (allows cooking with kids), has a very light and fluffy texture and is really yummy: the photo I managed to take yesterday is of the last piece I managed to save just for a photo. The light might not be the best and the size is not great as I used a way too big tray for it (the one I usually use wasn’t available) but I am telling you, this is a very tasty and healthy piece of cake!

When you read the title it seems to be free of many things and you might wonder what are the ingredients. Well, the list is simple: it has coconut flour (hence the gluten-free part), it has banana (hence the sugar-free part), it also has eggs, vanilla and blueberries. I think it can be baked using other fruits too, but I haven’t tried yet (if you do, please come back and let me know what flavors you tried).

Enough talking about it, let’s get down to cooking it. And I would enjoy reading your opinions as soon as you have cooked this cake!

Print Recipe
Blueberry coconut cake - gluten-free, dairy-free, sugar-free
Prep Time 10 minutes
Cook Time 50 minutes
Prep Time 10 minutes
Cook Time 50 minutes
  1. To prepare the batter for this recipe all you need is a food processor, in which you will add the eggs, the bananas, the vanilla extract and coconut oil. These four ingredients are to be mixed well.
  2. Combine the coconut flour with the baking soda and add this mix to the food processor.
  3. Mix until a smooth batter is formed (not too much, you need to have a running batter still).
  4. Add the blueberries and mix carefully.
  5. Pour the batter into a baking tray and place it in the pre-heated oven at 165C for 50 minutes (or until a cocktail stick comes out clean).
  6. When done, let the cake cool for a bit. You can enjoy it as soon as it cools down or you can freeze it.
Recipe Notes

If you don't have (or ran out of) gluten-free baking powder, you can replace it (1/2 teaspoon) with baking soda (1/8 teaspoon) and lemon juice (1/4 teaspoon).

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