Dairy Free

Gluten & Grain Free

Low Disaccharide

An interesting cake, the blueberries are on the base of the cake tin, and when cooked, the cake is inverted onto a serving plate leaving the berries on top.

Very nice with the lime tang on top.

Serves: 8

Prep time: 10 mins

Cooking time: 50-60 mins


  • 250g blueberries, fresh or frozen and thawed.
  • 50g honey
  • 220g almonds
  • 1/2 tsp carb soda
  • 3 eggs
  • pinch of salt
  • 50g almonds
  • 20g desiccated coconut
  • peel of 1 lime


  • Preheat oven to 170°C.
  • Line a 20cm (8″) spring loaded cake tin with baking paper.
  • Place berries evenly on base of prepared cake tin and set aside.
  • Place topping ingredients into blender, and grind until fine.
  • Scrape down sides, and set aside.
  • Place almonds into blender and grind until fine.
  • Add all other ingredients and blend together.
  • Pour mixture into cake tin, over berries, and bake for 50-60 mins.
  • Remove from oven and allow to cool in tin for 10 mins.
  • Turn cake upside down onto serving plate.
  • Slice cake and serve with coconut yoghurt and sprinkle topping over.
  • Topping can be sprinkled over cake before serving with a dollop of coconut cream.



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