- 1 cup olive oil
- 1 teaspoon vanilla extract
- 1/ 4 cup maple syrup
- 4 eggs, room temperature
- 2 cups almond meal
- 1 cup desiccated coconut
- 1/ 2 cup white flour
- 2 teaspoons baking powder
- 2 tablespoons stevia
- 12 ounces blueberries, divided
Preheat your oven to 300°F. Line a cake tray with baking paper and olive oil to ensure the cake does not stick.
In a medium bowl, whisk together eggs, vanilla extract, olive oil and maple syrup.
In a large bowl, whisk together the almond meal, coconut, flour, baking powder and stevia.
Add the wet ingredients into the dry ingredients and fold gently until all ingredients are mixed together. Add in 6 ounces of blueberries and gently fold in again.
Pour the cake batter into the tray and gently push the remaining blueberries individually onto the top of the cake. Make sure they are not entirely covered by the cake batter and are still slightly poking out.
Bake for 50 minutes. Once finished cooking, stick 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.
Leave the cake to rest for 10 minutes in the cake tin and then carefully remove from the tin. Leave to cool for 15 minutes. Dust with some icing sugar and enjoy on its own, or topped with whipped cream or ice cream.
*Please note, you can swap the white flour with buckwheat flour to make this cake gluten free.