Oh, I just had to—there’s just something I love about photographing smashed, spilled, dropped or otherwise “deconstructed” food. Yes, it’s still edible. So with that out of the way, let’s talk gluten-free cake.
The cake was actually born out of macarons gone bad. I accidentally grabbed the coconut flour instead of almond flour. It wasn’t until I started mixing that I realized my mistake. And, being the cheapo that I am, I didn’t want to waste what I had started and decided to flip it to a cake.
The short of this kitchen mistake turned bountiful: 30+ plus eggs later and with test runs that included mayo, yogurt, and buttermilk—I finally found the right ratio and the magic ingredient. It’s not the yogurt, because that made the cake too wet and gummy and the buttermilk left too much of a strong tangy aftertaste. Of all things—it was the mayonnaise that pulled it altogether.
Weird, right? Well, sort of. It’s not at all that weird if you’ve made a chocolate cake with mayonnaise. Which I have, so I understood that it can add a lot of moistness and tenderness to the crumb. What it couldn’t do in this cake was replace the eggs as it does in chocolate cake.
If you’re wondering about the texture, it’s like sponge cake meets pound cake. The taste, well—it’s spot-on—and “coconutty”, as it should be since it’s made with only coconut flour.
A few notes:
- The recipe is written in weight measurements for accuracy.
- Keep in mind the egg white and coconut flour mixture will be stiff and and thick, not wet.
- For the coconut butter I used MaraNatha brand. Coconut butter tends to separate when settled, so make sure to put a spoon to it and mix it up before measuring it out.
- The coconut flour I used is Let’s Do Organic, but since coconut flour is naturally gluten free use any brand you can find in your area.
- For the baking powder I used Clabber Girl. I mention this because, apparently not all baking powder is considered gluten-free and this one is, even though it’s not advertised as such. But if you have a gluten allergy – please verify this on your own.
- For a darker and more even golden crown on the outside use a dark bundt pan like this one. The cake as shot in the pictures was made using a bundt pan with a light inside like this one. You can see the difference a pan makes by looking at the picture here (baked with the darker bundt pan).
Gluten-Free Coconut Blueberry Cake
- 130 g coconut flour
- 105 g powder sugar
- 5 g baking powder
- 195 g egg whites
- 75 g granulated sugar
- 40 ml vegetable oil
- 60 g coconut butter
- 25 g mayonnaise
- 255 g eggs
- 170 g blueberries
- Sift the coconut flour, powdered sugar and baking powder together; set aside. Place the egg whites and granulated sugar in a stand mixer bowl fitted with a whisk attachment, beat on low until mixture becomes opaque. Increase speed to high and beat until mixture holds stiff peaks and gathers in and around the whisk even when it is lifted out of the bowl.
- Dump coconut flour mixture into egg white mixture and fold to combine until well incorporated. Mixture will be thick and stiff (almost cookie dough like).
- Place oil, butter, mayonnaise in a mixer bowl fitted with a whisk a attachment and beat on medium high until combined. Add in one egg at a time, making sure each one is well incorporated before adding the next.
- Decrease speed to medium and add egg white mixture and beat until incorporated. Turn off mixture and fold in blueberries. Pour cake mixture into prepared pan and bake at 350 degrees F for about 40 minutes or cake tester inserted in the center of the cake comes out clean (a few crumbs are okay). Remove from oven and cool on rack.
Wow! I am going to try this one!
Belinda @themoonblushbaker says
This recipe is just calling out to be tried! I personally love when you smash food, it creates such a splash in a world of perfection.
another stunner!! love this 🙂
Is there any way of translating these weights into traditional amounts? I know it’s for accuracy, but I have no idea how to follow it and I’d love to make this!
This looks great! Any thought to how the cake would change if I subbed raspberries instead of blueberry?
Jenny Flake says
So fun Naomi! Love that picture of you holding the cute little cake!!
Seriously love this!! Both photos are stunning and the recipe sounds so good! I think it is time I try some gluten free baking!
Sommer @ ASpicyPerspective says
Another beauty, Naomi!
Sylvie @ Gourmande in the Kitchen says
I love the thick ring of blueberries at the top!
Nora (Buttercream Fanatic) says
What a happy accident! I’m sure the macarons would have been awesome but this cake sure does give them a run for their money…
Laura (Tutti Dolci) says
Adore the “smash” and that ring of bursting berries!
Stacy | Wicked Good Kitchen says
Beautiful coconut flour blueberry cake, Naomi! Love the dense blueberry ring at the top! Pure genius to use coconut butter and mayo, too! Pinning!
This cake looks like it has the perfect texture!
Heather @ Kiss My Broccoli says
Wow, LOVE the smashed pic! I can’t quit looking at it! This recipe look fantastic…can’t go wrong with coconut and blueberries!
Gorgeous pictures! I love anything with coconut – this is definitely a must-bake! 🙂
Kevin (Closet Cooking) says
Call in the medics, our cake just took a spill! 🙂 Love the blueberry and coconut combo here!
Norma @ Allspice and Nutmeg says
Wow, this is stunning. Love the combination of blueberry and coconut. Hmmm, I just happen to have a bounty of blueberries in the freezer.
The Bearfoot Baker says
Gorgeous cake! I love blueberries and coconut so I am definitely going to try this. TFS
Looks like I’m going to have to invest in a food scale that weighs other than just ounces! Love this!
movita beaucoup says
This cake is a stunner. Also, using a cake for weight lifting? Best idea ever. I’m off to do bicep curls…
This is a beautiful example of serendipity!
Never seen coconut butter anywhere. Would ordinary butter be ok?
Shelly (Cookies and Cups) says
This is so great! The gluten free part is really nice too, its nice not having to worry about peoples allergies
Heather Christo says
beautiful Naomi, and I am starting to think about some gluten free baking options as my oldest is starting to show intolerances…
Beautiful blueberry dessert. I’m loving the pictures.
Shanna@ pineapple and coconut says
LOVE the new purple background!!
Ahhh, so amazing. That first photo is KILLER. The secret ingredient made me laugh. I’ll definitely have to try this!
Wow!!! it look gorgeous and moist! gotta try this one. I also had a very positive experience with mayonnaise… I baked some cookies and turned out soooo yummy!!! Can’t wait to try this one!
Brilliant turn around with the coconut flour vs. almond flour. I probably would not have thought to make something else out of it. This looks delicious!
coconut flour would still work for macarons
Olivia Kin says
Could you replace the mayo with something else?
PLEASE do something about the video ads on your page. There is no way it seems to silence them and they sometimes start going off in succession. This makes me want to leave your page asap, but I really love your recipes! Just a suggestion.
hey im so confused about the egg measurements. I tried the cake once and it was delish except for it came a bit too moist and im wondering if I put too much egg.
Ronak Mehta says
Wow. It looks delicious. I love blueberry cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.
Wow such a delicious cake, never tried this recipe. I have bookmarked this coconut blueberry cake recipe, will try it soon.
Nice post, Thanks for sharing Niranjan
akshay malhotra says
Thank you for this wonderful recipe dear , i definitely prepare this at home.
Andrew Paul says
Thank you for this wonderful blog dear , i definitely prepare this at home.
Thanks for sharing this wonderful blog, such delicious cake this is.