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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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.
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