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

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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.

When you read the title it seems to be free of many things and you might wonder what are the ingredients. Well, the main list for this blueberry and coconut cake is simple:

• coconut flour – hence the gluten-free part
• banana – hence the sugar-free part
• eggs
• vanilla
• blueberries – I think it can be baked using other fruits too, but I haven’t tried it yet

Enough talking about it, let’s get down to cooking it – see the recipe below. 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

Servings

Ingredients

• 3 eggs
• 2 bananas ripen
• 1/2 tbsp vanilla extract
• 2 tbsp coconut oil
• 1/2 tsp gluten-free baking soda
• 37-40 g coconut flour (37-38 is bananas are small, 39-40 if they are bigger)
• 1/2 cup blueberries frozen

Prep Time 10 minutes Cook Time 50 minutes Servings Ingredients 3 eggs 2 bananas ripen 1/2 tbsp vanilla extract 2 tbsp coconut oil 1/2 tsp gluten-free baking soda 37-40 g coconut flour (37-38 is bananas are small, 39-40 if they are bigger) 1/2 cup blueberries frozen

Instructions

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).