Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

A tasty cake without nuts, and using low disaccharide rhubarb and blueberries.

Serves: 8

Prep time: 20 mins

Cooking time: 40 mins


  • 4 stalks rhubarb
  • 1 cup blueberries (fresh or frozen)
  • 4 eggs
  • 3/4 cup coconut milk or cream (canned)
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 cup coconut flour


  • Preset oven to 180°C (350°F).
  • Line 22cm ( 9″) spring loaded cake tin with baking paper, then grease.
  • Cut rhubarb into lengths that fit across the base of the cake tin, and lay pieces alongside each other to cover the base.
  • Sprinkle blueberries over the top evenly.
  • In a bowl mix eggs, coconut milk, honey and vanilla together.
  • In another bowl, mix salt, baking powder and coconut flour.
  • Pour wet ingredients into dry, and mix until smooth.
  • Pour mixture over the fruit base.
  • Bake for 30-40 minutes, laying foil on top if browning too quickly.
  • When cooked, (test by inserting skewer into cake and checking it comes out clean), remove from oven, and stand for 10-15 minutes before removing from tin and cooling on wire cake rack.
  • Lovely served with yoghurt.


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