Blueberry, Coconut & Lemon Gluten Free Cake
Nov 21, 2022
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This blueberry, coconut and lemon cake ticks all the boxes! It’s gluten free, easy to whip together and super moist thanks to the use of olive oil.
Blueberry, Coconut & Lemon Gluten Free Cake
This is one sophisticated cake but without all the fuss! My mum worked on the recipe for this blueberry, coconut and lemon gluten free cake for years. She slowly perfected it step by step and ingredient by ingredient until she was left with an incredibly moist cake with a tender crumb. As an added bonus, it’s gluten free and can be enjoyed by almost everyone! It requires no whipping, beating or fancy cake equipment to make. All you need is a bowl and spatula.
She’s one versatile cake
What I love most about this blueberry, lemon and coconut gluten free cake is that it can be made with absolutely anything! Not a berry lover? That’s totally fine. You can simply omit them or replace them with chocolate or sultanas. I’ve made many versions of this cake from an apple and raspberry version to a chocolate and sultana version but I must say, blueberry and lemon is my favourite!
Olive Oil in a cake?
Yes! You read correctly. This cake uses olive oil making it extremely moist, fluffy and light. Olive oil based cakes also have a fruity flavour and tender crumb. Another bonus about baking with olive oil is that you don’t need any fancy equipment to make this cake. There is no need for a stand mixer! All you need is a spatula and large bowl. And while it’s a simple cake to make, it is by no means simple tasting. It’s fancy and sophisticated enough to take to a dinner party and just as easy to dress down and serve with a cup of coffee for breakfast.
Check out my other cake recipes
Blueberry, lemon and ricotta olive oil cake
Chocolate fudge & clementine cake
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This recipe was sponsored by Rich Glen Olive Oil.
Blueberry, Coconut & Lemon Gluten Free Cake
Ingredients
- 1 cup Rich Glen Lemon Lime Olive Oil, or extra virgin olive oil
- 4 eggs
- 1/2 cup lemon juice
- 2 cups almond meal
- 1 cup desiccated coconut
- 1/2 cup buckwheat flour
- 2 tsp baking powder
- 3/4 cup caster sugar
- 1/2 tbsp lemon zest
- 2 punnets blueberries, 400g
- icing sugar to serve
Instructions
Preheat the oven to 170 degrees Celsius. Line a 23cm / 9 inch cake tray with baking paper and grease with olive oil
- In a small mixing bowl, combine all of the wet ingredients. This includes the eggs, olive oil and lemon juice. Whisk together. In a large mixing bowl, combine all of the dry ingredients. This includes the almond meal, desiccated coconut, flour, baking powder, sugar and lemon zest. Stir through with a spatula.
- Combine the wet ingredients to the bowl with the dry ingredients and fold through until well combined. Add 1 punnet of blueberries and gently fold through.
- Transfer the cake batter to the baking tin and smooth out on top with a spatula. Scatter the remaining blueberries on top and push them into the batter so their tops are slightly exposed.
- Bake for 55 minutes. Poke a wooden skewer into the middle of the cake to make sure it is cooked. The skewer will come out clean if the cake is ready.
- Leave the cake to rest for 15 minutes in the cake tin and then carefully remove from the tin and place onto a cooling rack. Leave to cool for 20 minutes, dust with icing sugar and serve.
Video
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This looks so delicious! Thanks for sharing .. I’m going to make it for Easter 🙂 Just wondering how long it would last in the fridge after baking; I know sometimes almond flour cakes only last a few days. Unlikely it will last that long but would be helpful if I could make it a day ahead. Thank you x
I would say up to 4 days in the fridge!
Looks so amazing and I can’t wait to try it! However, ia there anything I can use instead of buckwheat flour? Or can I just omit it out? Or maybe use coconut flour instead?
You can substitute it with whatever flour you like! I use buckwheat to keep this as a gluten free recipe but you could also use regular all purpose. Enjoy!
Hello.
What can I use instead of desiccated coconut? Can I leave it out, or is it an important ingredient?
It’s an important ingredient but you could leave it out and add an extra half cup of flour! Let me know how you go!