Blueberry Cake

Blueberry cake - Gluten free & vegan

This is a gluten free blueberry cake that is very healthy but also delicious! My family loves this blueberry cake. Always a bit difficult to convince my kids to leave some cake for guests when we are baking for a party, so I bake this one quite often to make everyone happy!


This cake is also sugar free and vegan!





  • 1 tbsp psyllium husk
  • 1 cup oat flour (blend rolled oats until you get a fine flour)
  • 1/2 cup shredded coconut
  • 1/2 cup cooked quinoa
  • 1/2 cup coconut blossom sugar
  • 10 big dates, pitted
  • 1 cup plant-based milk
  • 1 tbsp apple vinegar
  • 1 tsp baking powder
  • 4 tbsp coconut oil, cold-pressed
  • 1 1/2 (or 2 cups) cup blueberries





  1. Blend the dates with the apple vinegar, water/plant-based milk, coconut oil, quinoa, and psyllium husk until you get a nice cream.
  2. Mix the dry ingredients (the flours, coconut sugar, and baking powder) in a separate bowl.
  3. Add the cream to the dry mix and combine with a spoon, fork or a hand mixer. The batter should be quite thick!
  4. Preheat the oven to 180-degree Celsius.
  5. Pour the batter into a cake mold covered in parchment paper. Top with the blueberries.
  6. Bake for 40-45 minutes or until golden and you can put a knife in the middle and it comes out clean.
  7. Let the cake cool down completely before slicing it into pieces.
  8. Enjoy!


Write a comment

Comments: 0