As you can see from the title, this is a scoopable cake that melts in your mouth and is easily eaten directly from the pan with a spoon. I made this cake at 5am when I was suffering from jet lag, whipped it up on a Monday afternoon on a baking whim, and even eeked it out between a double batch of grain-free, dairy-free Meat Lover’s pizza from Against All Grain. What I am saying is – this cake is quick, easy, and pretty hard to mess up, even when you’re in the process of changing time zones. Just make sure all your ingredients are at room temperature before starting.
On the days that I felt lazy, or found all the fresh blueberries couldn’t last between farmer’s market and fridge, I just plopped some frozen berries on top. But you can also use fresh berries, cooked with a little fruit juice, to make a decadent topping. Either way is delicious. If you need an egg-free cake recipe, I’ve been drooling over the Spunky Coconut’s Ooey Gooey Butter Cake for ages. I had intended to make that cake while I was visiting home too, but the blueberry cake was so popular it took up all my cake-baking time. Either way, it’s time to get your cake on!
makes one 9 x 9 pan of amazingness
1 c frozen blueberries
1 c fresh blueberries &
¼ c juice of choice (I used mango)
½ c coconut butter
½ c canned full fat coconut milk
1 large egg – ROOM TEMPERATURE
2 T honey, agave nectar, or coconut nectar
1 teaspoon vanilla
1 c almond flour *UPDATE: a friend of mine said she had good results with chestnut flour
2 tsp baking powder
1 tsp Celtic sea salt or Himalayan pink salt
*If the batter is too thin for your liking, you can add 1-2 Tablespoons of coconut flour to thicken up the mixture. Just add it one tablespoon at a time because coconut flour is super absorbent. If you don’t have coconut flour, though, it isn’t essential. It all depends on the state of your canned coconut milk and how much of a pudding texture you want for your cake. You can also adjust the baking time for desired texture, so see below.
1. Make sure all ingredients are room temperature. The coconut butter should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop. See video here for more details – just scroll down a bit and you’ll get to it.
2. Whisk together coconut butter, coconut milk, egg, sweetener, and vanilla in a large mixing bowl.
3. In medium size bowl, mix together almond flour, baking powder, and salt.
4. Slowly add dry ingredients to wet, whisking until combined.
5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with 1 c frozen blueberries.
If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.
6. Bake at 375 F for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.
I would imagine this keeps well in the refrigerator, but it’s never lasted more than the day of baking in this household.