Eggless Berry & Coconut Cakeby Leena Kohli (@leenakohli)
Are you looking for a delectable dessert that will impress your guests? This Eggless Berry & Coconut Cake recipe will tantalize your taste buds. Bursting with juicy blueberries, this cake is a guaranteed crowd-pleaser. Moreover, it requires no oil or butter, making it a healthier alternative to traditional cakes.
- 1 1/4cupCoconut (desiccated)
- 3/4cupBrown Sugar
- 1 1/4cupMilk
- 1 1/4cupAll-Purpose Flour
- 1 1/4tspBaking Powder
- 1/3tspBaking Soda
- 1tspVanilla Extract
- 50gAlmonds (chopped)
- 1tspIcing Sugar (optional)
- 9inCake Tin
Preheat oven to 160 C.
Grease a cake tin with oil or butter, line the base and sides with baking paper and set it aside.
Combine coconut, brown sugar, milk, all-purpose flour, baking powder, salt, baking soda, vanilla extract, and blueberries in a mixing bowl.
Use a spatula to mix the ingredients until a smooth batter forms.
Pour the batter into the cake tin and spread it evenly.
Sprinkle chopped almonds and place some blueberries on top.
Bake the cake for 35-40 minutes or until the top turns golden. (To check if the cake is ready, insert a toothpick or knife into the centre of the cake. If there is batter or crumbs on the toothpick, bake the cake for a few more minutes before checking again).
Remove the cake tin from the oven and let it rest for 15-20 minutes.
Sprinkle icing sugar on the cake before serving.
Tips & Tricks
If you want to make the cake gluten or dairy-free, you can use gluten-free flour and dairy-free milk.
You can use castor sugar instead of brown sugar.
Avoid using a blender to mix the batter, as this can make it too dense.
You can also use frozen berries instead of fresh blueberries.
If you use frozen blueberries, do not thaw them before adding them to the batter.
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