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.
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!
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, 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!
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 refridgerated 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 want to.
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 WILL NEED
200 g | 7 oz | 7/8 of a cup unsalted butter
4 eggs at room temperature
1 tsp vanilla bean paste
½ tsp almond extract
200g | 7 ounces | 2 cups almond meal
70g | 2.65 ounces | 3/4 cup desiccated coconut
200g | 7 ounces | 1 cup raw sugar
1/4 teaspoon salt
1 ¾ cups blueberries (frozen or fresh)
1 tablespoon flaked almonds
1 tablespoon coconut flakes (Optional, you can use more flaked almonds if omitting)
1 tablespoon dried rose petals (Optional but lovely)
Preheat the oven to 160°C | (320°F). Grease and line a round 20cm / 8 inch cake pan with baking paper.
In a medium sided pot melt the butter. Use a whisk to help speed up the process and prevent the butter getting too hot. Allow to cool for a couple of minutes.
Add the raw sugar, vanilla bean paste and almond extract to the butter and stir until evenly and fully combined.
Add the eggs and use your whisk to mix until well combined.
Add the almond meal, desiccated coconut and salt. Stir until well combined.
Reserving a handful of blueberries for the top of the cake, add the rest to the batter and gently fold into the batter.
Pour the batter into your prepared baking pan and top with the remaining blueberries.
Sprinkle the flaked almonds and coconut flakes (if using) evenly over the top.
Cover the cake pan with foil and bake for 50 minutes.
Check cake at the 50-minute mark and then remove the foil and continue baking for another 20-25 minutes or until the cake is cooked through. Use a sharp knife to check if the cake is cooked. It’s cooked when you can remove the knife without any liquid residue and it should feel firm to the touch in the centre of the cake.
Remove from the oven and allow to cool in the pan.
Once cooled, remove from the cake pan and plate with a sprinkle with rose petals before serving.
DOWNLOAD AND PRINT THE RECIPE HERE