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
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1 cup (150g) fresh or frozen blueberries
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¾ cup (60g) unsweetened shredded coconut
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3 large eggs
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⅓ cup (80ml) maple syrup or honey
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½ cup (120g) plain Greek yogurt
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1 tsp vanilla extract
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1 tsp baking powder
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¼ tsp salt
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Optional: 1 tsp lemon zest
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
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In a mixing bowl, whisk together eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
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Add shredded coconut, baking powder, salt, and lemon zest (if using). Mix until well combined.
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Gently fold in the blueberries.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 35 minutes, or until the cake is golden and set in the center.
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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
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Use room-temperature eggs for best rise and texture.
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If using frozen blueberries, don’t thaw them—just toss in frozen to prevent bleeding.
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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