This light and fluffy Blueberry Paleo Cake With Raspberry-Coconut Cream is a dessert that looks fancy but is delightfully simple to make!
It all started at a backyard barbecue last summer. You know the kind: sizzling grills, laughter, and tables groaning under the weight of potluck dishes. I brought what I thought would be a humble contribution: a blueberry Paleo cake topped with raspberry coconut cream. Little did I know, it would steal the show. As the cake disappeared slice by slice, guests begged for the recipe. That’s when I knew this was more than just a dessert—it was a keeper.
Blueberries and raspberries have always been summer’s sweet and juicy stars, but pairing them in this cake takes things to another level. The blueberries baked into the batter offer pockets of sweetness, while the raspberry-coconut cream adds a tangy, velvety finish. It’s a dessert that screams celebration, whether it’s for the Fourth of July or a random Tuesday when you just need cake.
Is This Blueberry Paleo Cake With Raspberry-Coconut Cream Healthy?
This cake is made with thoughtful ingredients that align with many dietary preferences, but let’s keep it real. It’s a dessert. That said, it features coconut flour and tapioca starch—two gluten-free alternatives—and it skips refined sugars in favor of natural sweeteners like honey. Fresh blueberries and raspberries bring their natural goodness to the table, making this a lighter option compared to many traditional cakes. Coconut cream instead of heavy dairy frosting? I consider that a win.
The Magic Of Coconut Flour
Coconut flour is the unsung hero of this recipe, though it requires a bit of finesse. Its absorbent nature can turn a moist cake into a crumbly mess if not measured carefully. That’s why this recipe uses a combination of coconut flour and tapioca starch, ensuring the cake stays light, tender, and just the right amount of firm. The tapioca starch complements the coconut flour by adding elasticity and structure, which is crucial for creating those perfectly stackable layers in a layer cake. For Paleo bakers, this blend offers a reliable alternative to traditional flours while maintaining the rich texture and visual appeal of a professionally baked dessert.
How To Make Ahead And Store
You can make the cake layers 1-2 days ahead of time. Once they’re completely cooled, wrap them tightly in plastic and store them in the fridge. You can also freeze the unfrosted layers wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight. Assemble the cake with frosting just before serving. Got leftovers? Store them in an airtight container in the fridge for up to 3 days.
Serving Suggestions
This cake pairs beautifully with a dollop of unsweetened whipped coconut cream and a sprinkle of extra fresh berries. It’s a great centerpiece for a Fourth of July cookout, where you can get your grill on with Caesar Grilled Chicken Burgers or these Grilled Pineapple Paleo Burgers With Cashew Cream. A couple of great (and simple!) sides on the grill include Grilled Onions and Grilled Corn On The Cob. When you’re ready to break out the cake, these Pomegranate Margaritas are the perfect festive beverage.
Ingredients
For the cake:
- 1/4 cup coconut oil melted
- 1/4 cup coconut sugar
- 3/4 cup plus 2 tablespoons honey
- 6 large eggs separated (at room temperature)
- 1 tablespoon plus 1 teaspoon lemon zest very firmly packed (about 2 medium lemons)
- 1/4 cup fresh lemon juice about 2 medium lemons
- 1 tablespoon plus 1 teaspoon vanilla extract
- 3/4 cup tapioca starch 90 grams
- 3/4 cup plus 2 teaspoon coconut flour sifted (66 grams) divided
- 1 tablespoon plus 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 1/4 cups blueberries divided
For the frosting:
- 1 can coconut cream just the cream part, not including the liquid
- 1 tablespoon honey
- 1 3/4 cups raspberries plus additional for garnish
Instructions
- Preheat your oven to 350℉ and line the bottom of two 9-inch cake pans with parchment paper, generously rubbing coconut oil up the sides of them. Set aside.
- In a large bowl, using an electric hand mixer, beat together the melted coconut oil and coconut sugar until well combined. Add the honey, egg yolks (make sure you've separate the whites into a different, large bowl) lemon zest, lemon juice, and vanilla, and beat again until combined, scraping down the sides as necessary.
- In a separate small bowl, stir together the tapioca starch, 3/4 cup of the coconut flour (reserving the rest for later), the baking soda, and sea salt.
- Gently stir it into the wet ingredients until just combined. Beat until smooth and fully combined, scraping down the sides as necessary.
- Wash and dry your beaters VERY well. Then, use your hand mixer to beat the egg whites until they form stiff peaks, about 4 minutes.
- Gently place the whipped egg whites into the bowl with the cake batter and gently fold them into the batter until no white streaks remain.
- In a separate, small bowl, toss 1 cup of the blueberries (reserving the rest for garnish) with the remaining coconut flour. Add them into the cake batter (along with any of the coconut flour that doesn't stick to the berries) and gently fold in.
- Divide the batter evenly between the two prepared pans, gently spreading the blueberries out so they're evenly divided across the cake.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
- Let cool in the pan for 30 minutes. Then, gently run a sharp knife around the sides of each pan and turn out onto wire racks to cool completely, at least 1 1/2 hours.
- Once the cakes are completely cool, beat together the coconut cream, honey, and raspberries until smooth and creamy. Make sure the raspberries are nice and blended into the cream.
- Place one cake layer, bottom-side up, onto a cake stand. Spread a heaping 1/2 cup of the coconut cream on top evenly. Gently place the second layer on top.
- Using an offset spatula, spread a thin layer of cream on the top and sides of cake. It doesn't need to be super thick, just enough to smoothly cover the cake. This is the crumb coat.
- Place both the cake and the frosting into the refrigerator to set for 1 hour.
- Once set, use the remaining frosting to cover the top and sides of the cake. Place back into the refrigerator to set another hour.
- Garnish with extra berries, slice, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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