Blueberry Cake with Coconut Frosting (gluten-free & vegan)

Step 1

Place the can of full fat coconut milk into a fridge, preferably overnight.

Step 2

Preheat the oven to 200°C (180°C fan)

Step 3

Grease and line 2 x 6" round cake baking tin.

Step 4

In a large bowl whisk together teff flour, buckwheat flour, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.

Step 5

In a small bowl whisk together coconut oil, almond milk and apple cider vinegar. Have the almond milk at room temperature so the coconut oil doesn't get solid once mixed together.

Step 6

Add the wet mix together with the mashed bananas to the dry mix and mix until well combined.

Step 7

Finally gently fold in blueberries.

Step 8

Evenly divide the mixture between the two cake tins and level out the surface.

Step 9

Bake for about 30min or until a cocktail stick comes out clean.

Step 10

Remove from the oven once ready and leave to cool down for 30 min before carefully moving onto a wire rack.

Step 11

To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yoghurt and maple syrup and whip until smooth. Keep in a fridge until you're ready to frost the cake.

Step 12

Once the cakes are completely cool, cut each into half carefully so they don't break.

Step 13

Place one layer onto a cake stand and spread with some coconut frosting and continue with the other layers. Now frost the top of the cake and the sides of the top half. Keep about 2tbsp of frosting on the side in case you need some more white later. Add the blueberry powder to the rest and mix well. Frost the bottom half of the cake and then you can blend in the two colours in the middle or mix a lighter purple by adding the rest of the white frosting. If you don't have enough frosting you can just add more coconut yoghurt.

Step 14

Finish with fresh blueberries, edible flowers,...

Step 15

Store in a fridge and enjoy!