blueberry, lime + coconut cake

Serves 10

Dry ingredients

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon coconut sugar

Wet ingredients

4 free-range eggs

3 tablespoons nuttelex, melted

juice + zest of 1 lime

zest of 1/2 lemon

6 tablespoons coconut milk

1 teaspoon vanilla extract

punnet (1/2 cup) blueberries

Glaze ingredients

1/4 tablespoon coconut oil, melted

30ml coconut cream

Pinch of celtic sea salt

25ml honey

15ml lemon juice

1/4 teaspoon vanilla extract

Method

1. Preheat oven to 180°C
2. In a bowl combine dry ingredients
3. In a separate bowl mix wet ingredients, excluding blueberries
4. Mix dry ingredients into wet ingredients using a spatula
5. Combine blueberries into mixture
6. Spoon mixture into a cake tin and bake for 30 minutes, or until a skewer inserted comes out clean
7. Remove and allow to cool for 10 minutes before serving
8. On low heat, combine glaze ingredients until smooth
9. Cool glaze in the fridge for at least 30 minutes before spreading over cake

Notes
This is a delightfully light and fluffy cake, due to the use of coconut flour. Like most cake recipes, you can use this same mixture to make muffins - this recipe makes about 6 large muffins.