This cake uses no dairy and is not full of sugar but it still tastes great. I made this as a birthday cake and it was wonderful. Decorated it with fresh fruit for an extra healthy burst of flavor.
Coconut blueberry cake
9 fl oz canola or rice bran oil
3 eggs
8 oz sugar
2 tsp vanilla extract
11 oz self raising flour
2 oz desiccated coconut
6 fl oz soy or coconut milk
5 oz fresh or frozen blueberries plus extra to serve
Heat oven to 385 F or 350 F for convection and grease a bundt or ring tin (9 or 10").
Whisk oil, eggs, sugar and vanilla in a large bowl.
Mix flour and dried coconut. Alternatively fold flour mix and soy or coconut milk into the wet stuff. Start and end with flour mixture.
Spoon a quarter of the mix into the cake pan then fold the blueberries into the remaining cake mix in the bowl and then scrape into cake pan.
Bake for 1 to 1 1/4 hrs or until a cake skewer comes out clean.
Turn onto a wire rack and cool.
To decorate fill center of the cake with extra blueberries and assorted fruits. Can dust with powdered sugar if you like.
Serves 12 at about 380 kcals per slice.
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