Flourless Almond & Coconut Blueberry Cake

Indulge in a slice of pure bliss with my flourless Almond & Coconut Blueberry Cake. This exquisite creation combines the wholesome goodness of almonds, coconut, and tangy blueberries, into a wonderfully rich and delectable gluten-free treat.

An Amazing Flourless Almond & Coconut Blueberry Cake!

With just a handful of ingredients and one bowl, this cake showcases the very best of these beautiful ingredients. It truly is an exquisite combination of almonds, coconut, and blueberries and I love that it is flourless too for those who can't tolerate gluten.

I'll be honest, my first attempt just didn't hit the mark with the texture and I felt it browned way too much on the top so I tinkered with the quantities, temperature and baking time and wallah - delicious success!

Healthy Cake Is A Real Thing

This cake is rich, so a small slice is very satisfying. The base is made of almonds, brimming with essential nutrients such as vitamin E, healthy fats, and fibre, that promote heart health and provide a sustainable source of energy. Meanwhile, the desiccated coconut adds a delicate flavour and texture while also boosting the fibre content and healthy fats. Adding the blueberries really enhances this cake in a wonderful way. These vibrant gems not only add a wonderful fruity flavour but also offer a treasure trove of antioxidants, vitamins, and minerals. From their anti-inflammatory properties to their potential to support brain health, blueberries contribute a deliciously nutritious element to this already beautiful cake.

You might have noticed a theme in my posts of late of sprinkling dried rose petals on everything (because it makes desserts look so much more magical) but in this case the rose petals actually add a lovely hint of flavour that really works.

Whether you're hosting a dinner party, celebrating a special occasion, or simply craving a delectable dessert, this rich and decadent flourless. gluten-free almond & coconut blueberry cake is the perfect choice!

MY TIPS

• This cake tastes even more amazing the day after you make it so it's the perfect make-ahead cake! This cake can be kept refrigerated for several days and also freezes well. Always be sure to seal in an airtight container.

• Use a large enough dish that you can melt your butter in and add the rest of the ingredients. Alternatively, you can use a glass bowl and melt the butter in the microwave however I am currently minimising my microwave use for health reasons and therefore melted my butter on the stove.

• This cake is already rich but does pair beautifully with a dollop of cream or vanilla ice cream.

• Add different berries to the batter if you wish - you can use frozen or fresh

• You can omit the berries altogether if you wish they are delightful.

• Ensure you cover the cake for the better portion of baking so that the top comes out a beautiful medium brown.

• The vanilla bean paste truly adds a wonderful depth of flavour but you can use vanilla extract if you wish.

• You can add a cream cheese frosting if you wish - I like to use the one from my Ultimate Carrot Cake recipe.

If you try this recipe, please leave me a comment below!