Recipe: Coconut-Blueberry Cake

Recipe: Coconut-Blueberry Cake

Gluten free and vegan

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COCONUTANDWHAT  COCONUTANDWHAT  on 28 May '18

High in fibre, protein, vitamins and micronutrients, plant based, gluten free, cruelty free and homemade, this cake really is a great option if you have a bit of time on your hands. I didn’t use any saturated fat, but you could certainly add in some vegan butter or coconut oil if you wish.


Ingredients:
Dry:

  • 2 cups brown rice flour
  • 1 cup coconut flour
  • 1 tsp bicarbonate of soda
  • 1 tsp tapioca starch
  • 2 tbsp light coconut sugar
  • dark chocolate chunks

Wet:

  • 2 flax eggs
  • 300ml plant milk (more if needed)
  • 1 tsp vanilla extract
  • 1 tin aquafaba

Icing:

  • handful of activated cashews (or you could use firm coconut cream for a similar effect and colour)
  • 20ml plant milk
  • 1 tsp vanilla extract
  • 1 tbsp coconut sugar
  • 2 tbsp whipped aquafaba

Topping:

  • fine coconut shreds
  • fresh blueberries
  • purple sweet potato powder
  • date syrup (optional)


Method:

  1. Soak a few dates, if using for the topping, in water for at least 10 min.
  2. Make the flax eggs and let sit for 10 min before incorporating.
  3. For the aquafaba, white-bean liquid is preferred (save the beans for another use). Whip the liquid exactly like egg whites, until soft peaks form. Divide into 2 sections.
  4. Heat oven to 180°C.
  5. Mix all the dry ingredients, sieving the flours for a smoother texture.
  6. Once the flax has gelled, add all the wet ingredients except the aquafaba and stir to combine.
  7. Now incorporate the aquafaba, reserving 2 tbsp for the icing, and fold in gently. This will help to keep the cake fluffy and light.
  8. The batter should be a medium thickness and light in colour. Balance it out with the flours or liquids if needed.
  9. Pour the batter into a cake tin and bake for 30–40 min.
  10. Whilst the cake is baking, it’s time to make the other layers. In a high-speed blender, combine the icing ingredients and blend until smooth. Place in the fridge.
  11. Remove the pits from the dates after soaking and blend with a splash of the soaking water. This should replicate the consistency of syrup.
  12. Wash the blueberries and dry well.
  13. Once the cake has been baked and has cooled slightly, ice and sprinkle over the coconut shreds.
  14. Gently place the blueberries on top and decorate with the purple sweet potato powder and date syrup, if desired.
  15. Before serving, place in the fridge till all the toppings have set and the cake is chilled.

Coconut-blueberry cake


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