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Lemon Coconut Blueberry Cake

by Nensi Beram
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Lemon Coconut Blueberry Cake

Gluten-free cake with cashew cream frosting

Blueberries-lemon-coconut is my absolute favorite combination. Are you a fan, too?

This Lemon Coconut Blueberry Cake is easy to make, delicious, and full of flavors: tangy lemon flavor, juicy blueberries, and creamy coconut work so well together.

To make it even better, this cake is topped with a delicious lemony cashew cream frosting and a handful of fresh blueberries. A perfect treat to serve with a cup of tea or coffee!

This recipe is vegan (dairy-free and egg-free), gluten-free,  and soy-free.

Lemon Coconut Blueberry Cake

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
Lemon coconut blueberry cake
  • White rice flour
  • Brown rice flour
  • Almonds
  • Coconut cream
  • Rice or soy milk
  • Lemon juice
  • Agave syrup
  • Turmeric powder
  • Baking powder
  • Blueberries
Cashew frosting
  • Cashews
  • Lemon juice
  • Coconut oil
  • Maple or agave syrup

Lemon Coconut Blueberry Cake

How to make it

Soaking cashews: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Note: To ensure an ultra-smooth texture of the cashew frosting, it’s important to use a high-speed blender.

Coconut cream: Always chill your full-fat coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

Lemon coconut blueberry cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
  • Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, finely ground almonds, turmeric powder, and baking powder.
  • Add melted coconut cream,  rice milk (at room temperature), lemon juice, and agave syrup to the bowl with dry ingredients.
  • Mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Gently fold in fresh blueberries and pour the batter into the prepared cake tin.
  • Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.

Cashew frosting

  • Drain cashews well and place them into a high-speed blender along with lemon juice, coconut oil, and agave or maple syrup.
  • Process until smooth.

Serving suggestion

  • Spread the frosting over the cake and top with fresh blueberries.
  • Slice and serve.

Lemon Coconut Blueberry Cake

Lemon Coconut Blueberry Cake is:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Soy-free
  • Flavorful
  • Soft and moist
  • Tangy and sweet
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Lemon Coconut Blueberry Cake

Lemon Coconut Blueberry Cake

Nensi Beram
Lemon Coconut Blueberry Cake with Cashew Cream Frosting is easy to make, delicious, and full of flavors. A perfect treat to serve with a cup of tea or coffee!
Prep Time 30 minutes
Cook Time 45 minutes
Cuisine Gluten-free, Vegan
Servings 8
Calories 449 kcal

Ingredients
  

Lemon Coconut Blueberry Cake

Cashew frosting

  • 150 g cashews previously soaked in water for minimum 4 hours
  • 20 ml lemon juice
  • 30 ml coconut oil
  • 40 ml agave or maple syrup

Instructions
 

Lemon Coconut Blueberry Cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
  • Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, finely ground almonds, turmeric powder, and baking powder.
  • Add melted coconut cream,  rice milk (at room temperature), lemon juice, and agave syrup to the bowl with dry ingredients.
  • Mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Gently fold in fresh blueberries and pour the batter into the prepared cake tin.
  • Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down. 

CASHEW FROSTING

  • Drain cashews well and place them into a high-speed blender along with lemon juice, coconut oil, and agave or maple syrup.
  • Process until smooth.

SERVING SUGGESTION

  • Spread the frosting over the cake and top with fresh blueberries.
  • Slice and serve.

Notes

NOTE ON COCONUT CREAM
Always chill your full-fat coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Lemon Coconut Blueberry Cake
Amount per Serving
Calories
449
% Daily Value*
Fat
 
25
g
38
%
Sodium
 
115
mg
5
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
16
g
18
%
Protein
 
9
g
18
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten-free lemon cake, lemon blueberry coconut

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2 comments

Tania November 28, 2023 - 9:31 pm

Hi, I luv the recipes and waiting t try them, but can I change the blueberry to raspberry n can I use frozen
Thanks

Reply
Nensi Beram December 2, 2023 - 2:01 pm

Hi, Tania! You can give it a try but there are probably going to be some differences as raspberries are likely to break down more than the blueberries. Also, I always use fresh berries, not frozen. Frozen berries hold too much moisture, which can make the cake soggy, especially the gluten-free one.

Reply

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