Blueberry and Brazil nut cake

Blueberry and Brazil nut cake


With special ingredients for a very soft dough, this gluten free and lactose free cake is delicious inside and out, perfect to serve right out of the oven! by Karina Duarte


For the dough:
3 eggs
200 ml coconut milk
50 ml oil
200 g brown sugar
1 yams
20 g linseed flour
30 g flaked cornmeal
300 g Mix C - Mix Pâtisserie
20 g baking powder
50 g chestnuts (marrone)
50 g dried blueberries
For sprinkling:
200 g blueberry jam


  • Preheat the oven to 180°C. line or grease a cake tin
  • Place the eggs, coconut milk, oil, sugar and yam in the blender and blend for about 5 minutes.
  • Add the linseed and cornflour and pulse blend about 4 times.
  • Add the flour and baking powder gradually into the dough while mixing.
  • Pour the mixture into a cake form, and add the dried blueberries and coarsely chopped Brazil nuts.
  • Bake in the centre of the oven for 30-35 minutes or until the knife test indicates the cake is cooked. Allow to cool.
  • Remove from the cake tin and spread over the blueberry jam.
  • Enjoy!
  • Allergene_Milk
  • like
  • save