• gluten free
• dairy free
I was about to throw together some ingredients earlier to make a lemon-blueberry pound cake but my lemons didn’t look too good. I decided to switch my treat instead to this delicious combo of blueberries and coconut flakes.
Oat and almond flour makes this delicious dessert gluten free. No dairy for those sensitive to lactose! Almond extract lends to a flavorful nuttiness along with the toasted coconut. My blueberry icing is optional, but 10/10 recommend because it looks so damn pretty!
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Ingredients:
Directions:
Preheat oven to 350º. Grease a bundt cake pan with coconut oil and set aside.
In a medium bowl, combine: oat flour, almond flour, baking powder and salt. Mix well and set aside.
In a separate large bowl, beat coconut oil and sugar well with a hand mixer. Add eggs, liquid sweetener, applesauce and almond extract. Beat with mixer on low-medium setting for about 1-2 minutes, or until well combined. Add oat milk and beat about another 30 seconds.
Slowly add the dry mixture to wet and blend until combined. Then, fold in blueberries and coconut flakes using a spatula. Add 1 tablespoon of arrowroot flour and mix again with spatula until there are no clumps or streaks in the batter.
Before pouring the batter into the greased bundt pan, I recommend sprinkling a thin layer of extra coconut shreds/flakes to the bottom of the pan. Then, fill with the batter.
Bake in the center of your oven for 1 hour and 15 mins, checking frequently. If you use a different cake pan, likely you will need to bake much less time. The cake will look complete when its golden brown and a toothpick comes out clean from the center.
Allow to cool in pan for 10 minutes. Flip bunt pan over onto a cooling rack and allow to cool for at least 10-15 minutes before icing (optional).
Option icing: Combine all ingredients into a food processor until smooth. Drizzle icing over cake and cool. Stores well in the fridge for up to 5 days.
xoxo,
- Brooke
Ingredients
Directions
Preheat oven to 350º. Grease a bundt cake pan with coconut oil and set aside.
In a medium bowl, combine: oat flour, almond flour, baking powder and salt. Mix well and set aside.
In a separate large bowl, beat coconut oil and sugar well with a hand mixer. Add eggs, liquid sweetener, applesauce and almond extract. Beat with mixer on low-medium setting for about 1-2 minutes, or until well combined. Add oat milk and beat about another 30 seconds.
Slowly add the dry mixture to wet and blend until combined. Then, fold in blueberries and coconut flakes using a spatula. Add 1 tablespoon of arrowroot flour and mix again with spatula until there are no clumps or streaks in the batter.
Before pouring the batter into the greased bundt pan, I recommend sprinkling a thin layer of extra coconut shreds/flakes to the bottom of the pan. Then, fill with the batter.
Bake in the center of your oven for 1 hour and 15 mins, checking frequently. If you use a different cake pan, likely you will need to bake much less time. The cake will look complete when its golden brown and a toothpick comes out clean from the center.
Allow to cool in pan for 10 minutes. Flip bunt pan over onto a cooling rack and allow to cool for at least 10-15 minutes before icing (optional).
Option icing: Combine all ingredients into a food processor until smooth. Drizzle icing over cake and cool. Stores well in the fridge for up to 5 days.
