coconut. lemon. blueberry. honey.

A winning combo, I kind of made this cake up.  Granted it did take well over an hour to bake...  I think it's pretty good if you want to have something light and summery without gluten in it.  I figured it sounded like a good combination of words when I said them all together, bit like the ice cream sellers on Tel Aviv beach who shout out "artic. mento. chocolat. banana."  You get the idea.  So I thought... "well, why not try to put them all into a cake!"

What's turned out nice is the texture, it's almost like almond meal, which you could also use as a sub to flour I am sure.  The blueberries all sink whilst it's cooking creating almost like a jam like texture when you bite into the cake so it has the lemon flavour then a hit of blueberries as you touch the bottom.  It's not too sweet and like everything I make, it didn't take too long.

here goes, you will need...

  • 3/4 cup coconut oil
  • 3/4 cup honey
  • 1/2 cup lemon juice (or I just juiced 1 whole big lovely lemon)
  • zest of 1 whole lemon
  • 3/4 cup coconut milk (or I guess you could use coconut yogurt too)
  • 1 tea spoon of vanilla extract
  • 3 eggs
  • 1 small punnet of blueberries (it's about a cup)
  • 1 1/2 cups of rice flour
  • 1 cups of oat flour (I admit I just kept adding oat flour in the end to get the right consistency, so you may need a bit more than 1 cup if it's too liquid.  if it gets too thick just add more coconut milk)
  • 1/4 cup flaxmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


How to make it...

  • melt the coconut oil, add honey, vanilla, lemon juice and zest - mix with electric mixer
  • add 3 eggs, then coconut milk - wisk again till all mixed together
  • add the flours / baking soda, powder until a good cake batter consistency, you don't want it too wet.
  • spoon in the blueberries 
  • pop it all in a cake tin lined with wax paper 
  • oven on 350 / 180 and cook till golden on top and knife comes out clean, it took a good hour, but just keep an eye on it.

voila :)