Photo: David Holifield
Blueberry & coconut cake
9 ingredients
20 min
Serves 12
openrecipes
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Estimated Nutrition (whole recipe, rough)
1435
Calories
35g
Protein
56g
Fat
197g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice Bran | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml rice bran oil, plus extra for the tin
- 3 eggs
- 225g caster sugar
- 2 tsp vanilla extract
- 300g self-raising flour
- 50g desiccated coconut
- 175ml soya milk
- 140g fresh or frozen blueberries , plus extra to serve
- icing sugar , to dust
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes