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:
- 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.