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Blueberry Coconut Cake

If you’re going to make this Blueberry Coconut Cake you’re into something. Because this recipe is something which is delicious and healthy
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Cakes, deseart, Snack


For the dry mixture:

  • 1 ½ cups / 180g brown rice flour
  • ½ cup / 40 g desiccated coconut
  • ¾ cup / 80 g quinoa flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • zest of one lemon

For the wet mixture:

  • ¼ cup / 60 ml melted coconut oil
  • 1/3 cup /55 g coconut sugar
  • ¼ cup / 60 ml agave nectar
  • 2 tablespoons flaxseed meal mixed, in a bowl, with ¼ cup /60 ml water
  • 1 ½ cups / 375 ml light coconut milk

For the  topping:

  • ½ cup / 52 g coarsely ground walnuts
  • ½ cup / 40 g desiccated coconut
  • 2 tablespoons coconut oil
  • 4 tablespoons coconut sugar, divided
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 cups / 290 g blueberries
  • extra coconut oil, for greasing the cake pan


  • Pre-heat the oven to 180ºc /350 F. Grease a square 20×20 cm pan with melted coconut oil. Set aside.
  • In a medium sized bowl, mix the topping’s ingredients, adding only two tablespoons of coconut sugar instead of the four written above(you’ll use the remaining two tablespoons later).
  • Sift the dry ingredients into a large bowl. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture over the dry one and mix slowly until everything’s well incorporated and you end up with a slightly thick batter.
  • Pour half of the cake batter into the bottom of the pan. Addone cup of blueberries on top, making sure to distribute them evenly. Add theremaining half of cake batter, followed by the last layer of blueberries. Tofinish things off, cover the cake with the coconut-walnut topping.
  • Bake the cake, in the pre-heated oven, for 45 minutes. After that time, take the cake out of the oven and scatter the remaining two tablespoons of coconut sugar on top of it – make sure you cover all the cake’s surface with the sugar, so that you end up with a crisp and caramelised layer. Return the cake to the oven for an additional 5 minutes. Once done, let it cool to room temperature, cut into squares and serve. Even though I like to eat it plain, it goes particularly well with coconut whipped cream.
Keyword Blueberry Coconut Cake Recipe