This versatile blueberry pudding cake is delicious as an afternoon treat with coffee or served with custard or ice cream as dessert. You can substitute many of the ingredients to suit nut free, egg free, dairy free and sugar-free diet requirements.
See recipe below for substitute measurements.
Recipe adapted from Tropical Traditions
Blueberry Pudding Cake
- 1 cup frozen blueberries or your choice of other berries like raspberries
- 1 cup fresh blueberries & 1/4 cup juice of choice mango, apple
- 1/2 cup <strong>coconut cream</strong> concentrate
- 1/2 cup full fat coconut milk
- 1 large egg at room temperature or 1/4 cup of chia gel**
- 2 tablespoons honey or 2 tablespoons coconut sugar
- 1 teaspoon vanilla
- 1 cup almond chestnut or coconut flour
- 2 teaspoons baking powder
- 1 teaspoon Himalayan pink salt
- Whisk together coconut cream concentrate, coconut milk, egg, honey or coconut sugar, and vanilla in a large mixing bowl.
- In medium size bowl, mix together almond flour, baking powder, and salt.
- Slowly add dry ingredients to wet, whisking until combined.
- Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.
- If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Bring it to a gentle boil and then reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour the berry mix over the cake batter.
- Bake in preheated oven for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.
Let me know if you experiment with the Blueberry Pudding Cake. Share your recipe below.