Blueberry, Lemon and Coconut Gluten Free Cake

Easy to make, delicious, and full of flavours: tangy lemon flavour, juicy blueberries, and creamy coconut work so well together.


  • 1 cup Rich Glen Lemon Lime Agrumato olive oil
  • 4 eggs
  • ½ cup lemon juice
  • 2 cups almond meal
  • 1 cup desiccated coconut
  • 1/2 cup buckwheat flour
  • 2 teaspoons baking powder
  • 3/4 cup caster sugar
  • ½ tablespoon lemon zest
  • 2 punnets blueberries 400g
  • Icing sugar to serve


  1. Preheat the oven to 170 degrees Celsius. Line a 23cm / 9 inch cake tray with baking paper and grease with olive oil

  2. In a small mixing bowl, combine all of the wet ingredients. This includes the eggs, Lemon Lime Agrumato olive oil and lemon juice. Whisk together. In a large mixing bowl, combine all of the dry ingredients. This includes the almond meal, desiccated coconut, flour, baking powder, sugar and lemon zest. Stir through with a spatula. 
  3. Combine the wet ingredients to the bowl with the dry ingredients and fold through until well combined. Add 1 punnet of blueberries and gently fold through.

  4. Transfer the cake batter to the baking tin and smooth out on top with a spatula. Scatter the remaining blueberries on top and push them into the batter so their tops are slightly exposed. 

  5. Bake for 55 minutes. Poke a wooden skewer into the middle of the cake to make sure it is cooked. The skewer will come out clean if the cake is ready.

  6. Leave the cake to rest for 15 minutes in the cake tin and then carefully remove from the tin and place onto a cooling rack. Leave to cool for 20 minutes, dust with icing sugar and serve. 

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