August 1, 2016

Coconut, Vanilla and Blueberry Cake with Purple Frosting

Celebrations, Dairy Free, Dinner Party, Gluten Free, Grain Free, Paleo, Recipes, Sweet Things, Vegetarian, Weekend

It’s a time to celebrate!

Summer is in full bloom (if you live in the Northern Hemisphere, if not, hang in there!) and the weather has that delicious warm feeling to it that I just can’t help but love. Especially if you live in the UK, summer is a magical moment. Grumpy people are suddenly smiling, the sun shines until late, and winter seems like a distant memory.

See, I don’t handle the cold very well, which means that every day the sun is out and the weather is hot is a cause to rejoice – and nothing shows joy more than baking a cake, especially if said cake is drizzled in the most beautiful sweet pink frosting made with Inner Me Purples Powder. Summer at its best!

This cake just screams summer – though it could be eaten anytime really, who wouldn’t want this brightening their day? Fresh plump blueberries that burst when you bite into them, dotting the most moist coconut vanilla cake. You could have it for breakfast, dessert, or tea. And the frosting? That frosting is probably my favourite part. It keeps the cake moist and glazed.

You don’t have to limit it just to the cake, really. Top your porridge, smear on toast, drizzle over ice cream or fruit. Options are endless. I even spooned it straight into my mouth once or twice. Too good!

Coconut, Vanilla and Blueberry Cake with Purple Frosting

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Serves: 8

Ingredients

For the Cake

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

For the frosting

100g creamed coconut, softened
4 tablespoons coconut oil, melted
2 tablespoon maple syrup
1½ scoops Inner Me Purples Powder

Instructions

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.

For the 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.

Thanks to Inner Me – the awesome makers of this Purples Powder – for partnering with us in this post. Also thank you, amazing readers, for supporting and loving these brands with us!