Recipe
Vegan and Gluten-free Coconut & Blueberry Cake
Vegan Cake, a gluten-free recipe, filled with coconut perfect for an evening snack. So healthy!
For all you coconut lovers, this cake comes with only 15 minutes of prep time and about 25 minutes to bake. A perfect on-the go cake with only 8 ingredients!
This cake is dairy free nut, and egg free!
INGREDIENTS
- ¼ Cup Of Cold Pressed Virgin Coconut Oil
- 1 Cup Of Coconut Flour
- 1 Tsp. Coconut Blossom Vinegar
- 1 And ¼ Cup Full Fat Coconut Milk
- ¾ Cup Of Coconut Sugar
- 1 Tsp. Vanilla Extract
- ½ Tsp. Salt
- ½ Tsp. Baking Soda
- ¼ Cup Of Cassava Flour
- 200g Of Blueberries
INSTRUCTIONS
- In a small bowl, mix all the wet ingredients: coconut oil, coconut milk, vanilla, coconut blossom vinegar, and vanilla extract, until combined.
- In a large bowl, combine all the dry ingredients: coconut flour, coconut sugar, cassava flour, and baking soda. Mix until well combined.
- Whisk together the wet and dry ingredients. Mix well. The coconut flour will suck up the moisture like water in sand, but don’t worry, the cake will still be light and moist. It should look like a cookie dough consistency.
- Add in half a cup of blueberries, keep the rest for toppings.
- Preheat oven to 180 degrees and grease in an 8” x 8” baking tin with some coconut oil. Pour the batter into the pan. Make sure you level up the thick batter of the cake and place it evenly around the tin.
- Bake about 25 minutes, or until a toothpick comes out clean.
- You can garnish it with a paleo chocolate frosting, coconut whipped cream, or enjoy it as is.
- Let cool, slice and eat!
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