Coconut and Blueberry Cake

Spotting a tasty sounding cake recipe that made use of coconut flour and was also dairy free, we took a look and decided it was something we had to try.

The ingredients we used were -

4 medium eggs

125g caster sugar

100g Lucy Bee Coconut oil, melted

50g coconut flour, sifted

1 tsp gluten free baking powder (we used Dr Oetker)

50g desiccated coconut

150g blueberries

Quite a simple to make cake.  The eggs and sugar were whisked together using the electric hand mixer until they'd doubled in volume.  

The melted coconut oil was then slowly drizzled into the egg/sugar mix to combine.

Next, the dry ingredients were folded through to incorporate fully.

Finally the blueberries were added and stirred into the cake mix.

Pouring the cake mix into a lined, round 7" cake tin, the cake was then baked in a 160º fan oven for 30 minutes... after this time the oven temperature was reduced to 150º and the timer set for 20 minutes.  We checked the cake when the timer went off and saw that a knife blade came out clean so removed the cake from the oven.

Placing the cake on a wire rack to cool in its tin for 10 minutes, we allowed it to cool a little before turning it out of the tin and leaving

it to cool fully.

Dusting the top of the cake with icing sugar, we sliced it and served with fresh strawberries and cream (obviously leave out the cream if your aim is a
dairy free cake/dessert).

It was a lovely moist cake and, surprisingly, the texture was airy and light.

Almond Fruit Cake

This is a recipe from when we started on the GAPS Diet 6+ years ago. There have been a number of 'adjustments' we've made over the years but the following is what we started out with!

Almond fruit cake

Makes 2, 7" round cakes.

6 large eggs

0.75kg Butternut squash, peeled, seeded and chopped finely in food processor (can also use other squash or courgette)

1 Tablespoon coconut oil - add to chopped butternut squash and blitz for a short time in processor

Dried fruit (any combination)

Ground Almonds - enough to make a porridge like consistency (amount needed will depend on freshness of eggs)

Flaked Almonds - handful (as topping)

Pre-heat oven to 170-180C.

1. Whisk eggs well.

2. Add Butternut squash mixture to eggs and mix thoroughly.

3. Add sufficient ground almonds so mixture has a porridge-like consistency.

4. Line cake tins and sprinkle bases with dried fruit.

5. Pour in cake mix and then top with flaked almonds.

6. Bake for 30-45 minutes until skewer inserted in middle comes out clean.

7. Allow to cool and store in airtight container in fridge or freezer.

Making it today, however, we used 3 extra large eggs, added about 100g of sultanas and 7 Tablespoons of ground almonds.  Also, we baked the cake in one, lined, 8" round springform baking tin.

To start, the butternut squash was peeled and chopped roughly before being placed in the large bowl of our Braun multiquick and whizzed for a few minutes... ending with evenly sized pieces.  The blitzed butternut squash then had the coconut oil added to it, mixed through and then this was all added to the whisked eggs.  

After mixing the butternut squash and the eggs together, ground almonds were then incorporated until the mix was a little firmer and at this point the sultanas were added.  Next, the mix was put in the lined baking tin and some flaked almonds were sprinkled on top.  

Finally, the cake was put in a preheated (170ºC) oven and baked for 40 minutes. To test it was cooked, a knife was inserted and, as it came out clean, the cake was removed from the oven and left to cool in the tin.

This cake cuts well once cool, can be frozen if needed and is good with creme fraiche as a pudding.


Give it a go... and let us know what you think!