Juicy with plump blueberries, this simple vegan cake is made even more luscious with a whipped coconut cream topping and super-fresh blueberry compote.
Blueberry & coconut loaf cake
Ingredients
12
servings
-
- 50 g
- 150 ml
- 45 g
- 175 g
- 150 g
- 1 tsp
- 275 g
- 1 tsp
- 200 g
-
For the topping
- 400 g
- 200 g
- 2 tsp
- 1 tsp
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Preparation
To prep the topping, chill the tin of coconut cream in the fridge overnight.
To make the cake, preheat the oven to 180°C, fan 160°C, gas 4 and line a 900g loaf tin. Soak the desiccated coconut in the plant-based milk for 10-15 minutes.
Melt the coconut oil in the microwave for 30 seconds. Leave to cool slightly and then whisk together with the blueberry yogurt, caster sugar and vanilla extract. Mix the flour with the baking powder and then fold this through the wet ingredients. Stir through the blueberries for fruitiness and scrape the cake batter into the prepared loaf tin, levelling out the surface.
Bake for 1 hour, or until a cake skewer inserted into the cake comes out clean with just a few crumbs attached. Leave to cool in the tin for 15-20 minutes, then remove to a wire rack to cool completely.
For the topping, put the blueberries and sugar in a pan with a splash of water and heat gently until the sugar has melted and the blueberries start to release some of their juices. Simmer gently for a few minutes. Mix the cornflour with a teaspoon of cold water and then add to the pan. Continue to cook until the blueberries are sticky and jammy in texture. Leave to cool completely.
Open the chilled tin of coconut milk and spoon off the thick cream at the top of the tin, leaving the coconut water in the tin (you can use this in smoothies). Whisk the cream until smooth and creamy and then swirl over the top of the cake. Pile on the jammy blueberries and serve.
Nutrition per serving
Kcal
344
Proteins (g)
2
Fats (g)
15
Fibre (g)
3
