Make it: Blueberry and Coconut Cake

In my bid to make dairy free good stuff, I came across this recipe on the BBC Good Food website.

I took it to work and I don't think they even noticed it was dairy free, so that's always a bonus.  It was really really yummy and so easy to make.  I also decided to make this gluten free too and used Doves Farm gluten free flour.

You will need:
250ml rice bran oil, plus extra for the tin
3 eggs
225g caster sugar
2 tsp vanilla extract
300g self-raising flour - I used Doves Farm Gluten free flour
50g dessicated coconut
175ml soya milk
140g fresh or frozen blueberries, plus extra to serve

icing sugar, to dust

Put your oven to 180C/160C fan/gas 4 and grease a 22cm tin.

Whisk the oil, eggs, sugar and vanilla and in a separate bowl combine the flour and coconut.

Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.

Spoon about a quarter of the mixture into the tin and then fold the blueberries into the remaining batter, before adding it to the tin.

Bake for 1-1¼ hrs, or until a skewer comes out clean.

Cool in the tin for 10 mins, then turn out onto a wire rack and cool completely and then dust with icing sugar.

I think the next time I make this, I might make some dairy free icing.  It did stay really nice and moist, but maybe a bit of icing would be good.

I'd never used rice bran oil before and I really think it worked for this recipe as it made it really wet - which is always what you need when using gluten free flour.  I will definitely use the oil again. I am already looking out for recipes!

Do you have any failsafe recipes that you use, let us know in the comments below.


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