This cake may not look the best (the ugly duckling of the cake world) BUT it tastes fantastic! It is the smooth chocolate and crunchy, chewy coconut textures blending together with a hint of moist blueberry. Now, who can say no to that?
The best part is that it uses no eggs! That's right! This cake is so easy that it is simply a cake that uses ingredients in the pantry and frozen blueberries from the freezer.
Some people may call it a dump cake where you dump it all into one bowl, combine, pop it in a cake log tin and dump it in the oven and voila!
It is not the traditional fluffy cake but more of a combination of a cake and a slice but with all the texture of chewy, smooth and moist all in the same bite.
I probably am a little biased because this is the cake I make when I am craving cake but don't want to put in all the effort, don't have eggs and I want it warm, either on its own or drizzled with cream. I have also drizzled it in hot warm custard and substituted raspberries instead of the blueberries (yes, frozen raspberries), and yes... delicious!
So yes, the ugly duckling of the gluten-free cake world but the easiest way to get a cake fix. Oh! and your house will smell amazing while it is cooking - chocolate, coconut, and warm blueberries... yes, please!
Notes: Self-Raising Flour is flour that already has baking powder in it. If you only have plain flour then add in 1 teaspoon of baking powder.
Gluten-Free Coconut, Chocolate, Blueberry Easy Cake!
- 1 cup 250g of gluten free Self-Raising Flour (or wheat flour if you are not Gluten-Free)
- ¾ cup of raw caster sugar or brown sugar I use a little less when I am thinking 'healthy'
- 1 cup 250g of shredded or dessicated coconut
- 1 cup 250mls of milk (I use almond milk but you can use the milk of your choice)
- ½ cup of chocolate bits ...or more if you love chocolate 🙂
- And frozen blueberries to sprinkle on the top of the cake
- Simply mix all the ingredients together well (except for the blueberries, as you sprinkle them on the top once spooned into the loaf tin. This way it stops the blueberries from falling to the base of the cake.)
- Spoon into a lined loaf tin and bake in a moderate oven for about 35-45 mins - depending on your oven (put in a skewer and if it comes out clean, it is ready).
- I like to cook it just a little longer to make the top a bit more crispy, golden and chewy.
- We even love it hot from the oven served with cream...ahhhh! Yum!
- (PS. You could substitute the blueberries for raspberries or for diced dried apricots that have been soaked in the milk for an hour or two).
You might also like Gluten-Free Almond and Carrot Cake!