This paleo poke cake has sweet pockets of homemade blueberry filling and is topped with whipped coconut cream and strawberries for an easy, healthier dessert!
It’s bountiful berry Wednesday you guys!
I mean, that’s not actually FO REALZ, so don’t Google it, BUT today my blogging babes and I are getting together to bring you some fresh and fruity berry recipes.
Because I KNOW you were THAT girl who was pushing ALL the little kids out of the way to mad dash to the berry section of the grocery store when they went on sale last week. I see that competitive glimmer in our eye.
Or was that just me?
ANYWAY. Let’s look at what we’ve got.
Lexi has these Strawberry Shortcake with Easy Strawberry Sauce! Combine the perfect biscuit with dairy-free whipped cream, fresh strawberries, and easy strawberry sauce for the ultimate classic summer dessert! Click HERE for the recipe!
Davida has these Blueberry Hazelnut Crumb Bars! These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long! Click HERE to get the recipe!
Gina has this Paleo Strawberry Almond Galette! Simple and rustic, galettes are the perfect dessert when you’re craving pie but don’t want to put all the effort in. This paleo strawberry almond galette will satisfy any sweet tooth in a healthy way! Click HERE for the recipe!
And Brittany has this Mixed Berry Fruit Salad! Easy and nutritious, this colorful fruit salad combines ripe strawberries, blueberries, grapes, kiwi and pineapple chunks with a zesty lime and poppy seed dressing. It’s a refreshing summertime dish perfect for brunch, picnics, parties and cookouts. Click HERE for the recipe!
I’m bring you poke cake…because I’m kind of in this weird place in my life.
Like that place where I want to recreate ALL this comfort food but in, like, a super healthy way that your beach-loving-self can actually TASTE with your face and not just your eyes, which then leads to crying and sadness because you JUST WANT SOME CAKE BUT THEN NO BIKINI.
As the kids are saying these days: The struggle is real.
The problem is, I want to recreate all the dishes that I have NEVER actually tried. Like Philly cheese steaks, chicken pot pie (that one’s coming) and now poke cake.
STOP! DO NOT move that little cursor up to the “x” on the screen because you just can’t be internet friendz with a person who has never eaten 3 of the classic American comfort foods.
I just came into this world with a green smoothie in hand. What can I say?
I guess I could say I’m lying. There was no avocado smoothie on the day of my birth.
Whatever. I’m Canadian and I’m just going to pretend that explains everything. So there. Stop arguing with me.
Instead let’s not-argue because why would we do that in the face of UBER moist (cringing at the word. I KNOW) cake that explodes in pockets of vibrant, ULTRA fresh and juicy bursts of sweet blueberries as you munch your way through every perfectly coconut whipped cream-topped slice.
Exactly. We just wouldn’t.
PLUS PLUS PLUS the blueberry filling is SUPAH easy. Like 1. Blend. 2. Stir. 3. DONE kind of easy. <3
And it seeps into every nook and cranny of light-and-fluffy dessert heaven which makes you look SUPER talented because e’ryone will be like “OHH AHH” when you cut into the slices to reveal your magical blueberry filling ways.
Look at you. It’s like Martha Stewart just went Paleo. Maybe she will start a cave decorating magazine.
Too far? Moving on.
I also highly suggest (read: not a suggestion. Just do it) that you top it with approximately 42.7 pounds of fresh strawberries.
One because, like, DELICIOUS and FRESH.
RED WHITE AND BLUEBERRY
And 3. ‘MERICA.
Think about it.
For the blueberry sauce:
- 1/2 Cup Full-Fat Coconut Milk *
- 1/2 Cup Fresh Blueberries (Frozen will work too just measure them defrosted)
- 3 Tbsp Honey
For the cake:
- 2 CupsAlmond Flour 210g
- 1/3 Cup Coconut flour 32g
- 1/4 tsp Salt
- 2 tsps Baking Powder
- 1/4 Cup Coconut oil
- 1/2 Cup Honey
- 2 Large eggs at room temperature
- 1 tsp Vanilla extract
For the coconut cream:
- 1 13 oz Can Full-Fat Coconut Milk chilled overnight
- 2 1/2 Tbsp Honey
- Fresh strawberries for topping
- Make the blueberry sauce by placing the 1/2 cup of coconut milk (make sure you whisk together the milk really well straight from the can, as it does separate, before measuring) and the blueberries into a small food processor(mine is 3 cups) and process until smooth and combined. You will have some pieces of blueberry skin, which is okay.
- Pour the mixture into a small saucepan, and add in the honey. Bring the mixture to a boil on medium heat, stirring occasionally. Once boiling, whisk frequently and cook until the mixture reduced by 1/4, about 15-20 mins. You want to end up with just over 1/2 cup blueberry sauce, so I recommend measuring it out to make sure you have reduced it enough. Turn the heat off and let the blueberry sauce cool.
- While the blueberry sauce boils, preheat your oven to 350 degrees and line the bottom of an 8inch square baking pan with parchment paper, rubbing coconut oil over the paper and up the sides of the pan. Set aside.
- In a large bowl, stir together the almond flour, coconut flour, salt, and baking powder until well combined. Set aside.
- In a small sauce pan, melt the coconut oil and honey until bubbly and smooth. Pour the mixture into a medium bowl and add in the eggs and vanilla. Whisk until well combined.
- Pour the coconut oil mixture into the flour mixture and stir until well combined, it will be quite thick. Let the batter rest for 5 minutes and then spread it evenly into the prepared cake pan**. Bake until a toothpick inserted in the center comes out clean, and the top is golden brown, about 17-18 minutes.
- Immediately 5 rows of 5 holes in the cake, leaving some space around the outside edge, using the back of a wooden spoon. Poke the holes ALMOST to the bottom of the cake, but leave a little bit of space. Pour the blueberry syrup *** over top of the center of the cake and use a spoon to gently spread it so that it fills all the holes. Try to get as much sauce as you can in the holes, and not left on top of the cake. Cover with tinfoil and refrigerate for at least 3 hours, up to overnight.
- Once the cake is cooled, flip the can of chilled coconut milk upside down and open it. Pour out the water on top (save it for a smoothie!) and scoop the chilled cream at the bottom into a large bowl. Beat it with the honey until light and fluffy.
- Spread the coconut whipped cream on top of the cake **** and garnish with strawberries.
Tips & Notes:
*Since the dough is thick, I found it the easiest to rub clean fingers with coconut oil and just press the batter into the pan with your hands
***You want the blueberry syrup to be as fluid as possible, so if it’s ready long before your cake and begins to thicken, I recommend turning the heat on for a few minutes and letting it warm and get thinner before pouring it on the cake. It’s easier to spread this way. Alternately, you can make the syrup the day before and then warm it when ready to use.
****I always like to chill cakes with coconut cream for an hour or so after spreading it on, to firm up the cake. But, this is totally up to your preference!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more Summer-y Paleo Desserts?
Grilled Pineapple with Macadamia Nuts and Coconut Cream
Coconut Gluten Free Cupcakes with Blueberries
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Leave a Comment