Gluten Free Coconut Blueberry Cake….For One.
Try this simple recipe below and have it for dessert or even breakfast!
It’s made with organic coconut flour which is high in dietary fiber and low in carbs and calories. Cake can be healthy too, ya know.
2 tablespoons of organic coconut flour
1/4 teaspoon of baking soda
1 organic free range egg (or 1 flax egg = 1 tbsp of flax meal plus 4 teaspoons of water)
3 tablespoons of dairy free milk (unsweetened vanilla almond or coconut milk will do)
1/4 teaspoon of pure vanilla extract
Pinch of pure stevia powder (can omit if desired)
2 tablespoons of fresh blueberries, chopped
Optional: unsweetened cacao chocolate or unsweetened carob chips, chopped
Preheat oven to 350 F. Mix together flour and baking soda. Add egg/flax egg, milk, vanilla and sweetener (if using) and blend until well combined. Stir in blueberries and add ons. Lightly grease a ramekin or oven safe mug with coconut oil and pour thick batter into dish. Bake for 20 minutes. The top might be a bit gooey when you remove it from the oven but rest assure, it will set when it cools down. Cool cake for a few minutes before adding on toppings or devouring. I added coconut whipped cream (cream recipe found on this post), fresh raspberries and organic unsweetened coconut shredding for extra yumminess and ooiness!
Warning: Do not share this cake with anyone. There’s not enough for the both of you. 😉