Home Recipes Blueberry Cake With Coconut Frosting [Vegan, Gluten-Free]

Blueberry Cake With Coconut Frosting [Vegan, Gluten-Free]


This blueberry cake is gluten-free cake in disguise. By that, we mean that the texture is so amazing, nobody would ever know that it’s gluten-free unless you told them.

Fresh blueberries are stirred into the batter, adding little bursts of fruity flavor into every bite. The frosting is a combination of coconut cream and coconut yogurt that works like a dream. Blueberry powder is used to give it a gorgeous purple color.



  • 3/4 cup teff flour
    1/2 cup buckwheat flour
    1/2 cup desiccated coconut
    1/2 cup coconut sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon cinnamon
    A pinch of sea salt
    1/3 cup coconut oil, melted
    1/2 cup almond milk
    2 teaspoons apple cider vinegar
    2 medium bananas, mashed
    1 cup blueberries


  • 1 13.5-ounce can full-fat coconut milk
    1 cup coconut yogurt
    1 tablespoon maple syrup
    1/2 tablespoon freeze-dried blueberry powder


  1. Place the can of full-fat coconut milk into a fridge, preferably overnight.
  2. Preheat the oven to 390°F.
  3. Grease and line two 6-inch round cake pans.
  4. In a large bowl whisk together teff flour, buckwheat flour, desiccated coconut, coconut sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  5. In a small bowl, whisk together coconut oil, almond milk, and apple cider vinegar. Have the almond milk at room temperature so the coconut oil doesn’t get solid once mixed together.
  6. Add the wet mix together with the mashed bananas to the dry mix and mix until well-combined.
  7. Finally, gently fold in blueberries.
  8. Evenly divide the mixture between the two cake pans and level out the surface.
  9. Bake for about 30 minutes, or until a cocktail stick comes out clean.
  10. Remove from the oven once ready and leave to cool down for 15 minutes before carefully moving onto a wire rack.
  11. To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yogurt and maple syrup, and whip until smooth. Keep in the refrigerator until you’re ready to frost the cake.
  12. Once the cakes are completely cool, cut each into half carefully so they don’t break.
  13. Place one layer onto a cake stand and spread with some coconut frosting and continue with the other layers.
  14. Now frost the top of the cake and the sides of the top half. Keep about 2 tablespoons of frosting on the side in case you need some more white later. Add the blueberry powder to the rest and mix well. Frost the bottom half of the cake and then you can blend the two colors in the middle or mix a lighter purple by adding the rest of the white frosting. If you don’t have enough frosting, you can just add more coconut yogurt.
  15. Finish with fresh blueberries, and edible flowers.


Store in the refrigerator.

Use fresh blueberries. If you’re using frozen ones, thaw them first, because of the coconut oil.

You can replace coconut oil with olive oil if you like.

Hana Mendes is a mum and creator of a food blog http://nirvanacakery.com/

THIS RECIPE IS : Dairy FreeGluten-free RecipesVegan

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Stephanie McCosker
Stephanie McCosker was a Scottish-born Australian food and cooking writer, journalist, author and commentator. She was the first of this genre of writers in Australia. McCosker's early recipes encouraged Australians to alter their traditional staple of "meat and three vegetables" and to be creative with food. She encouraged international cuisine from places such as Spain, Italy, India and China. As the cookery editor of the Woman's Day magazine, she "brought these into Australian homes through her articles."


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