Coconut Blueberry Cake 

Coconut Blueberry Cake 

This is a cake I made a while ago and it just turned out fantastic it was only now that I had some requests for cake recipes that I thought to share this one.

Side note: I don't eat or make many desserts (because I just don't have a sweet tooth) yet when I do it's not with fruit, however somehow this one worked to my surprise! 

High in fibre, protein, vitamins and micronutrients, plant-based, gluten-free, cruelty-free and homemade it really is a great option if you have a bit of time. I didn’t use any saturated fat but you can certainly add in some vegan butter or coconut oil if you wish. 

There are a few steps; so keep on reading to find out how: 

Ingredients -Dry

  • 2 cups brown rice flour 
  • 1 cup coconut flour 
  • 1tsp Baking soda 
  • 1tsp tapioca starch 
  • 2 tbsp light coconut flower sugar    
  • Dark chocolate chunks 


  • 2 flax eggs 
  • 300ml Plant mylk (more if needed)
  • 1tsp vanilla extract 
  • 1can of aquafaba 


  • Hand-full of activated Cashews
  • 20ml plant mylk 
  • 1tsp vanilla extract 
  • 1tsbp coconut flower sugar 
  • 2tsbp of whipped aquafaba 


  • Fresh Blueberries
  • Pure purple sweet potato powder  
  • Date syrup (optional) 
  • Fine coconut shreds  


  • Decor: Soak a few dates for the topping in water for at least 10 minutes
  • Binder: Make the flax eggs and let it sit for 10 minutes before incorporating 
  • Aquafaba: White bean liquid is preferred. Save the beans for another use. Whip the liquid exactly like egg whites till it forms soft peaks. Divide into two sections. 
  • Heat the oven to 180°C
  • Combine: Simply mix all the dry ingredients listed and sieve the flours for a smoother texture. 
  • Once the flax is gelled, add the wet ingredients and stir (apart from one)
  • Now incorporate the aquafaba and fold in gently, this will help keep the cake fluffy and light 
  • The batter should be at a medium thickness and light in colour. Balance it out with the flours or liquids if you need. 
  • Now bake this in be the oven for 30-40 minutes 
  • Whilst your delicious cake is baking it’s time to make the other layers. 
  • In a high-speed blender, combine the icing ingredients and blend until smooth. Place this in the fridge. If you don’t have cashews you can use firm coconut cream for a similar effect and colour. 
  • Remove the Pitts from the dates after soaking and blend with a splash of its water, it should replicate the consistency of syrup. 
  • Wash the blueberries and dry them well 
  • Once the cake has cooked and cooled slightly. Slather the icing everywhere and Sprinkle over the coconut shreds.
  • Gently place the blueberries on top and decorate with the purple powder and date syrup. 
  • Place it in the fridge till all the toppings are set and the cake is cold and serve. 

That’s all! 



Grain Free Vegan Blueberry Breakfast

Grain Free Vegan Blueberry Breakfast

Italian Style Bean Falafels (4 Ingredients only)

Italian Style Bean Falafels (4 Ingredients only)