This Flourless Blueberry Coconut Cake with Greek Yogurt is naturally gluten-free, moist, and bursting with fresh blueberry and tropical coconut flavor! Perfect as a wholesome dessert or satisfying snack. Stick around, subscribe via email for more delicious recipes, and let’s get cooking!
Overview of Recipe Content
What This Recipe Is
A vibrant, flourless cake that’s perfect for dessert, brunch, or an anytime snack. It’s naturally gluten-free and wholesome.
Why You’ll Love It
- Moist & tender thanks to Greek yogurt and eggs.
- Bursting with fruit—fresh (or frozen) blueberries shine in every bite.
- Tropical twist from shredded coconut makes it pop!
- Naturally sweetened—no refined sugar, just honey or maple syrup.
Flavors & Health Benefits
Expect sweet-tart blueberries balanced by creamy yogurt and coconut’s nutty kiss. It’s high in protein, gluten-free, and full of antioxidants.
Ingredients
- 1 cup (150 g) fresh or frozen blueberries
- ¾ cup (60 g) unsweetened shredded coconut
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- Optional: 1 tsp lemon zest
Tools Needed
- 8-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Substitutions & Additions
- Swap coconut with almond meal if needed (loses gluten-free status).
- Greek yogurt → coconut yogurt for dairy-free.
- Stir in a handful of chopped nuts or dark chocolate chips.
- Use lime zest instead of lemon for tropical flair.
How to Make Flourless Blueberry Coconut Cake with Greek Yogurt
- Prep & Preheat
Preheat oven to 350°F (175°C). Grease and line an 8″ springform pan. - Mix Wet Ingredients
In a bowl, whisk eggs, Greek yogurt, honey/maple syrup, and vanilla until smooth. - Add Dry Ingredients
Gently fold in shredded coconut, baking powder, salt—and lemon zest if using—until well combined. - Fold in Blueberries
Add the blueberries and gently mix to distribute. - Bake
Pour batter into pan. Bake ~35 minutes, or until set and golden around edges (a toothpick comes out clean with a few moist crumbs). - Cool & Serve
Cool in pan for 15 minutes, then release and transfer to a rack to cool completely. Slice and enjoy!
What to Serve with It
- Dollop of Greek yogurt or whipped cream
- Fresh blueberry compote or fruit salad
- Warm herbal tea, chilled lemonade, or sparkling water
- Dust with powdered sugar or toasted coconut
Tips for Making It Perfect
- Use room-temperature eggs for fluffier texture.
- Even distribution—toss blueberries lightly in extra coconut before folding in.
- Avoid overbaking—overcooked egg cakes get dry fast.
- Make ahead—bake a day early and store at room temp, loosely covered.
Storage Instructions
- Keep at room temperature for 1–2 days, covered.
- Refrigerate up to 5 days; bring to room temp before eating.
- For longer life, freeze slices individually, up to 2 months. Thaw overnight in fridge.
General Information
This no-flour cake is beloved in gluten-free and Mediterranean diet circles. Blueberries provide antioxidants while coconut adds healthy fats. Try it year-round—fresh berries in summer, frozen in winter.
Frequently Asked Questions
Can I use frozen blueberries?
Yes—no need to thaw. They might add a touch more color to the batter.
Is this cake sweet enough for dessert?
Absolutely—honey or maple syrup adds plenty of sweetness. Yours to adjust!
Can I reduce coconut due to allergies?
You may substitute almond meal, but it changes texture and isn’t gluten-free.
Why does the cake sink sometimes?
Bake just until set but not overbaked. Overmixing may also cause sinking.
Conclusion
This delicious Flourless Blueberry Coconut Cake with Greek Yogurt is a supercharged healthy treat you’ll crave again. Try pairing it with my Overnight Blueberry French Toast Bake or Coconut Lime Muffins for more tropical indulgence! Thanks for stopping by—let me hear how yours turns out!
Interactive Elements
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Nutritional Information
| Nutrient | Per Serving (1/8 cake) |
|---|---|
| Calories | ~180 kcal |
| Protein | 6g |
| Carbohydrates | 16g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 12g (natural) |
Delightful & Powerful Flourless Blueberry Coconut Cake with Greek Yogurt 🫐🥥🍰
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This moist and fruity Flourless Blueberry Coconut Cake with Greek Yogurt is a healthy, gluten-free delight! Bursting with blueberries and tropical coconut, it’s naturally sweetened and easy to make—a perfect dessert or snack for any day of the week.
Ingredients
-
1 cup (150g) fresh or frozen blueberries
-
¾ cup (60g) unsweetened shredded coconut
-
3 large eggs
-
⅓ cup (80ml) maple syrup or honey
-
½ cup (120g) plain Greek yogurt
-
1 tsp vanilla extract
-
1 tsp baking powder
-
¼ tsp salt
-
Optional: 1 tsp lemon zest
Instructions
-
Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
-
In a mixing bowl, whisk together eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
-
Add shredded coconut, baking powder, salt, and lemon zest (if using). Mix until well combined.
-
Gently fold in the blueberries.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 35 minutes, or until the cake is golden and set in the center.
-
Cool in the pan for 15 minutes, then release the cake and transfer to a wire rack to cool completely.
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Slice and serve as-is or with a dollop of yogurt or whipped coconut cream!
Notes
-
Use room-temperature eggs for best rise and texture.
-
If using frozen blueberries, don’t thaw them—just toss in frozen to prevent bleeding.
-
Add chopped nuts or chocolate chips for extra flair.
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This cake gets even better the next day!
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
