Dairy-free recipe for 12 people, takes only 15 mins; recipe has rice, egg, caster sugar, vanilla extract, self-raising flour, desiccated coconut, soya milk, blueberry and icing sugar.
Blueberry & coconut cake
Course: Dairy-free
Servings
12
servings
Prep time
20 mins
Ingredients
- Egg: 3 eggs
- Caster Sugar: 225g caster sugar
- Self Raising Flour: 300g self-raising flour
- Vanilla Extract: 2 tsp vanilla extract
- Rice: 250ml rice bran oil, plus extra for the tin
- Soya Milk: 175ml soya milk
- Blueberry: 140g fresh or frozen blueberries, plus extra to serve
- Desiccated Coconut: 50g desiccated coconut
- Icing Sugar: icing sugar, to dust
Directions
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1 1/4 hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
