Coconut, Vanilla and Blueberry Cake with Purple Frosting
Prep time:
Cook time:
Total time:
Serves: 8
- ½ cup (65g) coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 6 large eggs
- 4 tablespoons coconut or rapadura sugar
- 2 tablespoons maple syrup
- ¼ cup almond milk
- ¼ cup coconut or rapeseed oil
- 2 teaspoons vanilla powder or extract
- 1 cup blueberries
- 100g creamed coconut, softened
- 4 tablespoons coconut oil, melted
- 2 tablespoon maple syrup
- 1½ scoops Inner Me Purples Powder
- Preheat your oven to 160ºC/320ºF and line or lightly grease one round 18cm cake tin.
- Sift your coconut flour, baking powder, and sea salt into a bowl and set aside.
- In a large bowl, whip your eggs, maple syrup, sugar and vanilla until light and frothy, about 5-7 minutes.
- Add the almond milk and coconut oil and continue to whip until smooth.
- Slowly start to add in the flour, mixing just until combined.
- Fold in the blueberries and pour the batter into the baking tin, tapping to smooth out the top.
- Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool completely before frosting.
- Simply place all the ingredients in a food processor and blender and blend until smooth.
- Drizzle over the cake until the top is covered.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/coconut-vanilla-blueberry-cake-purple-frosting
3.5.3208