Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca, and baking powder.
Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit. Once the coconut cream has cooled down a bit, blend it with 80 ml rice milk and 100 g banana.
Pour the blended banana mixture over the dry ingredients, add agave syrup, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Gently fold in fresh blueberries.
Pour the batter into the prepared cake tin and bake for approx. 40-42 minutes.
Remove from the oven and let it cool down.