Gluten and dairy-free coconut and blueberry cake

1 hour 15 minutes


  • 4 eggs
  • 125g of caster sugar
  • 100g of coconut oil, melted
  • 50g of coconut flour, sifted
  • 1 tsp baking powder, gluten-free
  • 50g of desiccated coconut
  • 200g of blueberries
  • icing sugar, for dusting


Preheat the oven to 180°C/gas mark 4 and grease and line a 7-inch deep round cake tin
Whisk the sugar and eggs until light and fluffy and doubled in volume. This will take some time, so if you have an electric hand whisk, use it. Continue to whisk on a low speed as you add the coconut oil
Fold in the coconut flour, baking powder and desiccated coconut with a large metal spoon. The coconut flour will suck up the moisture like water in sand, but don’t worry, the cake will still be light and moist
Finally, fold in the blueberries and pour the mixture out into your prepared tin. Level the top with a palette knife and pop in the oven
After 30 minutes, reduce the oven temperature to 150°C/gas mark 2 and bake for a further 25 minutes or until an inserted skewer comes out clean
Leave the cake to cool for 10 minutes before turning it out of its tin. Leave to cool completely on a wire rack, before dusting with icing sugar and transferring to a serving plate