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 

Wet

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

Icing

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

Topping

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

Method

  • 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! 

Coconutandwhat 

 

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