Dairy Free Blueberry Bounty Cake
A super moist dairy free cake, that goes perfectly for family Sunday lunch (and people will never know it's dairy free!)
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
For the cake
  1. 4 eggs
  2. 250g Coconut oil
  3. 50g Coconut flour
  4. 250g Self-raising flour
  5. 225g Caster sugar
  6. 1 tsp Baking powder
  7. 50g Desiccated coconut
  8. 2 tsp Vanilla extract
  9. 200g Frozen blueberries
For the sandwich filling
  1. 120g Coconut oil
  2. 300g Icing sugar
  3. 50g Desiccated coconut
  4. 100g Fresh blueberries
For the top
  1. Icing sugar, to dust
  2. Desiccated coconut, to dust
  3. 80g Fresh blueberries
  4. 50ml Coconut milk
For the cake
  1. Heat the oven to 180C
  2. Grease and line 2 cake tins with coconut oil and baking paper
  3. Melt the coconut oil in to liquid in the microwave
  4. Add all ingredients in to a mixing bowl
  5. Mix (I use an electric mixer, but you can use a wooden spoon)
  6. If the mixture looks too dry, add some more melted coconut oil
  7. Split the mixture equally between 2 round tins
  8. Bake for 25-30 minutes, or until a skewer comes out clean
  9. Cool in the tin for 10 minutes then turn on to a wire rack to cool completely
For the sandwich filling
  1. Sieve icing sugar in to the coconut oil
  2. Whisk together icing sugar and oil
  3. When the mixture is creamy, place in the freezer to harden for 5 minutes
  4. Top one side of the cake with blueberries
  5. Spread the filling from the freezer thickly on to the other side of the cake
  6. Sandwich the 2 sponges together
For the top
  1. Drizzle coconut milk over the top of the cake with a teaspoon
  2. Dust with icing sugar, desiccated coconut and remaining blueberries
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