Lisa’s Berry & Lemon Coconut Cake

Berry and Lemon Coconut Cake

Blueberries are a wonderful source of protective antioxidants called anthocyanins, which help reduce oxidative damage in the body and decreases the risk of chronic diseases such as cancer, cardiovascular disease and premature ageing. Coconut flour contains very high levels of fibre, almost double that of wheat bran. This cake also provides plenty of protein, which helps keep blood sugar levels balanced and sugar cravings at bay.

Makes: 1 medium-sized cake

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Berry and Lemon Coconut Cake

By: Lisa Guy

This gorgeous cake provides plenty of protein, which helps keep blood sugar levels balanced and sugar cravings at bay.


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup coconut flour
  • 2½ tsp gluten-free baking powder
  • Pinch salt
  • 6 eggs
  • ¼ cup raw honey
  • ⅓ cup cold-pressed coconut oil
  • 1 tsp vanilla bean paste
  • Zest ½ lemon, plus extra for decorating
  • 2 tbsp lemon juice
  • ½ cup blueberries, plus extra for decoration

Method


  • Preheat oven to 160ºC. Grease small round cake tin and line bottom with baking paper.
  • In medium bowl, combine coconut flour, baking powder and salt, and stir well.
  • In another medium bowl, combine eggs, honey, coconut oil, vanilla paste and lemon zest and juice.
  • Pour egg mixture into flour mixture and stir until well combined.
  • Gently fold through blueberries and pour into cake tin.
  • Bake for 1 hour or until skewer comes out clean.
  • When cooled, decorate with berries and lemon zest. Delicious served with either coconut or natural yoghurt.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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