This cake is ‘berry’ nice, excuse the pun. I’ve had this recipe idea written down for a while now, but took a while to actually make it. Don’t know why I waited so long!! It is delicious! I love the texture and moistness of this cake. With a few clever swaps the total calories is less than traditional flour less cakes (which basically means I can have the big piece and not feel bad!) The blueberries are the star of the show here and the coconut beautifully compliments them. Remember folks moderation is key!
I hope you all enjoy!
2x Mixing bowls, measuring cups, spring form round cake tin lined with baking paper.
3-4 medium – large eggs
1 cup almond meal
¼ cup coconut flour
¼ cup desiccated coconut
2x tsp baking powder
¾ cup caster sugar
1 cup greek yoghurt (I used Jalna 97% fat free greek yoghurt)
3 TBS olive oil
2 tsp vanilla extract
¼ cup blueberries (fresh or frozen washed)
Combine all dry ingredients and all wet ingredients into two separate bowls and ensure both are mixed well. Add wet ingredients to the dry bowl and stir.
The cake batter should be runny like the consistency of pouring custard, if it’s a little thicker add a little bit of water. If it’s too runny add a little bit of coconut flour (Only use a little bit as it absorbs liquid like a sponge)
Add cake batter to baking paper lined tin and add blueberries to the top of the cake. Cook in oven at 200 degrees for approximately 20-30 minutes until lightly golden on top. Keep a close on the cake from about the 15 minute mark, all ovens will vary slightly and the top can blacken quite quickly. Once cooked (skewer will come out clean), release the side of the round spring form tin and let cool.