Coconut, Vanilla and Blueberry Cake with Purple Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 8
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
  1. Preheat your oven to 160ºC/320ºF and line or lightly grease one round 18cm cake tin.
  2. Sift your coconut flour, baking powder, and sea salt into a bowl and set aside.
  3. In a large bowl, whip your eggs, maple syrup, sugar and vanilla until light and frothy, about 5-7 minutes.
  4. Add the almond milk and coconut oil and continue to whip until smooth.
  5. Slowly start to add in the flour, mixing just until combined.
  6. Fold in the blueberries and pour the batter into the baking tin, tapping to smooth out the top.
  7. Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.
  8. Let cool completely before frosting.
For the Frosting
  1. Simply place all the ingredients in a food processor and blender and blend until smooth.
  2. Drizzle over the cake until the top is covered.
Recipe by Sprinkle of Green at