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This delightful gluten-free 'Blueberry & Lemon Coconut Cake' is light and fresh, and makes the perfect accompaniment with a cup of tea. Blueberries are a wonderful source of protective antioxidants called anthocyanins, which help reduce oxidative damage in the body and decreases the risk of chronic disease such as cancer, cardiovascular disease, and premature ageing. Coconut flour contains very high levels of fibre, almost double that of wheat bran. Adding coconut flour to your diet can help reduce your risk of heart disease, lower cholesterol levels and help protect against cancer and type-2 diabetes, according to a 2016 study published in Innovative Food Science and Emerging Technologies. This cake also provides plenty of protein which helps keep blood sugar levels balanced and sugar cravings at bay.
Delicious topped with fresh blueberries or with some coconut or natural yoghurt.
Blueberry & Lemon Coconut Cake
½ cup coconut flour
2 ½ tsp gluten free baking powder
Pinch sea salt
6 organic eggs
¼ cup raw honey
1/3 cup cold pressed coconut oil
1 tsp vanilla bean paste or extract
Juice 2 tbsp and zest ½ lemon
½ cup blueberries, extra for decoration
- Preheat oven to 160*C. Lightly grease a 20cm round baking tin with coconut oil and line bottom with baking paper.
- Place all ingredients in your food processor (except blueberries) and blend until well combined. Stir through blueberries.
- Pour mixture into tin and bake for 1 hour or until a skewer comes out cleanly.
- Allow to cool and then top with blueberries and lemon zest. Delicious spread with coconut yoghurt too.