Ready in 50 | Serves 10
3 tablespoons Organic Ground Flaxseed
4 cups Organic Almond Meal
3 tablespoons poppy seeds
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon Natural Sea Salt (ground)
½ cup Organic Coconut Oil, High Heat Cooking
½ cup Organic Coconut Nectar Syrup
zest and juice of 1 lemon
1 cup blueberries, fresh or frozen (thawed) (extra to serve)
1 can Organic Coconut Cream
1 teaspoon Organic Vanilla Extract
1 cup coconut yoghurt
Preheat your oven to 180°C and grease an 8-inch spring form cake tin.
First, let’s make some flaxseed eggs. In a small bowl, combine 3 tablespoons of ground flaxseed with 9 tablespoons of warm water and stir to combine. Put aside to set for about 10 minutes while you get on with prepping the rest of this gorgeous cake.
In a large bowl, combine almond meal, poppy seeds, baking soda, baking powder and salt.
In a small bowl, whisk together coconut oil and coconut nectar until combined. Add in the lemon zest and juice.
Add wet ingredients to the dry ingredients in the large bowl, then fold through the flaxseed egg and blueberries.
Transfer mixture into the cake tin and bake for about 35-45 minutes. This is going to depend on the size of your cake tin and your oven, so keep an eye on the cake after about 30 minutes. During the last 15 minutes of baking, cover the cake tin with foil to stop the top from burning.
Remove cake from the oven and leave it to cool for at least 30 minutes before removing the sides of the cake tin.
Meanwhile, get out your egg beater and a can of coconut cream and make your coco whip!
Scoop all the solid, thick coconut cream into a large bowl. Add the coconut yoghurt and a teaspoon of vanilla extract and beat until you get a thick, creamy texture.
Leave this to chill in the fridge for a bit. When the cake has cooled completely, frost with the coconut whip. Serve up and enjoy!