Method

We used a Mini Loaf Pan- dimensions: 36 x 24cm ; Cavity size: 9 x 5.6 x 3 cm

Preheat the oven to 170°c/325°F/Gas Mark 3.

Lightly grease the cake tins with a little coconut oil.

Mix the ground flaxseeds with sparkling water, stir and set aside for a few minutes.

Add the coconut cream to a bowl together with 75 ml of water, the olive oil, vanilla, flaxseed mixture, lime juice, lime zest and coconut sugar, stir well.

Coat the blueberries with 1tbs of the buckwheat flour and shake off the access.

Add the Buckwheat flour, coconut flour, baking powder, sea salt and stir well.

Gently fold the blueberries through the cake batter.

Divide the cake mixture between the cake tins.

Sprinkle the desiccated coconut over the tops.

Bake on middle shelf for approx 20 mins until golden brown and firm to the touch.

Using a knife loosen the sides of cakes and leave  to cool for 15-20 mins before removing from tin and transferring to a cooling rack.

Optional – brush tops with a little maple syrup and top with coconut chips. Store in airtight tin.

Grain and refined sugar-free Blueberry, Coconut, & Lime cakes made with all-natural ingredients, making them wonderfully better for you

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different.Prep time may take longer or shorter than listed due to the type of equipment used*