A gorgeous blueberry cake that you and your family can enjoy together. This gluten free and dairy free cake is simplistic, morish and a fantastic cake to whip up if you have visitors coming over for a catch up!
With less ingredients than your typical cake, it’s a great recipe for kids to also enjoy. You can add your favourite frosting or it’s just as yummy without. The icing you see in my photos is just a mixture of gluten free icing sugar and water, also a great tasting frosting you can use.
With less ingredients than your typical cake, it’s a great recipe for kids to also enjoy. You can add your favourite frosting or it’s just as yummy without. The icing you see in my photos is just a mixture of gluten free icing sugar and water, also a great tasting frosting you can use.
- 3 eggs
- 1¾ cups coconut sugar
- ¾ cup coconut oil, softened
- 1 tsp vanilla bean extract
- 1¼ cup brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 tsp guar gum*
- 2 cups fresh blueberries
- Preheat oven to 180ºC (350ºF) and line a 10 x 10inch square baking pan with parchment paper. Set aside.
- In a stand mixer bowl, or a medium sized mixing bowl, add eggs and sugar and beat together until light and fluffy, approx. 5-7 minutes so mixture will double in size. Mixture should resemble pouring consistency. This step is very important as the eggs are the leavening agent and that is what provides the cake with height.
- Add butter and vanilla and beat for a further 2 minutes.
- Fold through flour, starches and guar gum until just combined.
- Stir in blueberries with a spatula.
- Pour the batter evenly into the prepared baking pan.
- Bake for 40-45 minutes minutes or until a skewer inserted into the middle comes out clean.
- Remove cake from pan and let cake cool completely.
- Cut into squares.
- Keep blueberry cake in an air-tight container, refrigerated, for up to 6 days.
Leave a Reply