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Blueberry coconut cake – gluten-free, dairy-free, sugar-free
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.
Combine the coconut flour with the baking soda and add this mix to the food processor.
Mix until a smooth batter is formed (not too much, you need to have a running batter still).
Add the blueberries and mix carefully.
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).
When done, let the cake cool for a bit. You can enjoy it as soon as it cools down or you can freeze it.
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).