Naual Hansen

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Lemony creamy cake with blueberries & coconut cream


   This fruity delicious cake with coconut cream and blueberries is something that got stuck in my mind as an idea for the last 10 days. I was totally into making 2 biscuits with blueberries that would be generously drizzled with maple syrup before filling. Plus, each sliced piece of the cake on the plate should be drizzled with maple syrup too right before serving. My thoughts were that there should be some pistachios involved because they get perfectly along with the taste of lemon and maple syrup, therefore I used them to decorate the cake.

    I put grated lemon crust into the cake batter to lift the taste up. I found this sort of cake much more refreshing with some lemon crust in it.
For the filling I used the creamy part of the full fat coconut milk and mixed it with maple syrup into a whipped cream.
    This cake is sugar free. The only sweetener I used in it is maple syrup. You can of course substitute maple syrup with icing sugar, agave syrup or another sweetener if you decide to do so. 



   The full ingredient list is under the image section in the Pinterest box together with full instructions. For more pictures and recipes please visit Instagram and Facebook under the name Naual A.Hansen.




Blueberry lemony cake with coconut cream
Cook Time 28 minutes
Course Dessert
Servings 10 servings


  • springform, diameter 20 cm.


For the batter:

  • 380 gr of wheat flour;
  • 1 tsp. of baking soda;
  • 5 tbsp. of semolina;
  • 4 tbsp. of almond flour;
  • 1.6 dcl of maple syrup;
  • 1.6 dcl of melted coconut oil;
  • 5.2 dcl of sparkling mineral water;
  • grated crust of 1/2 of a lemon;
  • 2 x90 gr of frozen blueberries.


  • 2 dcl of maple syrup;
  • 3 cold cans of full-fat coconut milk only creamy part;
  • a bit of shredded dry coconut to sprinkle on top;
  • some chopped pistachios for decoration.


  • Cake batter: mix all dry ingredients and stir them well. In a separate bowl mix all wet ingredients. Now mix wet and dry ingredients together with the help of a mixer. Divide batter in 2 halfs, pour them in a springform covered with a parchment paper and bake at 190 Celsius degrees for 28 min. Let it cool. Remove the parchment paper. With a barbecue skewer or fork make holes in both cake layers. Drizzle each cake layer with maple syrup (use for both layers from 1 dcl - 1.3 dcl) and let it soak the liquid (10-15 min)
  • For the cream: take cans with coconut milk out from the fridge, open and take the thick creamy part out of the can. Repeat this step with all 3 cans. Add 0.7 dcl of maple syrup to it and mix it into a whipped cream with the help of mixer.
  • Filling the cake: put the first cake layer on the same springform. Put whipped coconut cream into the piping bag with nozzle and fill the first layer evenly, then put the second layer and fill it again. Put cake in a freezer for 15 min-20 min, then take it out, remove the rim of a springform and fill the cake with the rest of the coconut cream. Decorate it with the help of a piping bag by making florets, sprinkle with coconut and chopped pistachios. Let it cool in the fridge. Serve cold, you may drizzle each sliced piece with some extra maple syrup for some extra sweetness.

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