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Coconut cake with blueberry

Label gluten_free
70 min
easy
medium

Preparation

1

Preheat the oven to 175 degrees

2

Mix the flour with the salt.

3

Put the eggs in a bowl with coconut milk, coconut blossom sugar, lemon juice,  lemon zest and vanilla extract and mix for a few minutes. Then add the melted coconut oil and the dry ingredients. Mix into a batter.

4

Grease a spring form of 20 cm and pour in the batter. Make the top even and divide the blueberries over the spring form.

5

Bake in 50-60 minutes.

6

Let cool and enjoy your meal!

Ingredients

6
People
  • 45 g coconut flour
  • 45 g almond flour
  • 50 g coconut blossom sugar
  • 1 pinch of salt
  • 100 g melted coconut oil
  • 250 ml coconut milk
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 150 g fresh blueberries

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