Oat Topped Coconut & Blueberry Cakes

Looking for a healthy cake for breakfast? Try these delicious bakes from Eat, Live, Love, deliciously moist with extra bursts of blueberry sweetness, a perfect topping to a bowl full of yoghurt. Packed with nutrients, they are also wheat and gluten free. 

 

Prep time icon
20
Cook time icon
25
Freeze icon
Serves icon
10

For the cake mixture -

70g frozen blueberries (defrosted)

100g The Groovy Food Company coconut flour 

175ml of coconut milk 

25g The Groovy Food Company coconut sugar 

3 medium eggs 

1/2 tsp vanilla extract 

1/4 tsp baking powder 

2 tbsp melted The Groovy Food Company coconut oil 

 

For the topping- 

35g rolled oats 

10g The Groovy Food Company coconut sugar 

5g desiccated coconut 

10g The Groovy Food company coconut flour 

1 tbsp melted The Groovy Food Company coconut oil 

 

 

  1. Set your oven to 180 degrees and line a muffin tin with 10 cases.

 

  1. Combine the baking soda with the flour and set aside. Then whisk the eggs and combine them with the coconut milk and vanilla.

 

  1. Add in the melted coconut oil and mix together. Then add in the remaining dry ingredients and you will end up with quite a stiff mixture (don’t worry that’s how it’s supposed to be!).

 

  1. In another bowl weigh out all the ingredients for the topping and combine with a fork.

 

  1. Divide the mixture between the 10 muffin cases (it looks a little like cookie dough here) then lightly press 3-4 blueberries into the top of each one.

 

  1. Using a fork, scatter a little of the topping mixture on top of each one before popping in the oven for 25 mins.

 

  1. Let the cakes cool in their cases before you dig in!

 

Spoon icon

Tip of the Month

For a buttery caramel flavour, switch to coconut sugar in your bakes and cakes. 

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