Our lovely Amy made this cake for morning tea with friends. Everyone loved it, especially her toughest critics – the kids!

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Ingredients:

Cake
1/2 cup Buckwheat Flour
1/4 cup Coconut Flour
1/4 cup Rice Flour
1/2 cup White Flour (or substitute for gf flour*)
2 tsp Baking Powder
1/2 tsp Salt
2 Oranges, zest and juice
1/2 cup Rapadura Sugar
1 cup Raglan Coconut Yoghurt
3 free range Eggs
1 tsp Vanilla
1/4 cup Coconut Oil
1/4 cup Vegetable Oil
1 1/2 cups Blueberries (fresh or frozen)
Icing
1 cup Raglan Coconut Yoghurt
Zest of 1 Lemon
1/2 cup Icing Sugar, sieved
1/2 tsp Vanilla

 

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Method:

  1. Preheat oven to 180.
  2. Mix sugar with juice and zest of oranges and set aside
  3. Measure out flour, baking powder and salt into large mixing bowl.
  4. Add eggs, vanilla, and oils to sugar mixture.
  5. Coat blueberries in flour, then add to wet mixture.
  6. Combine wet and dry mixture in large bowl.
  7. Add Raglan Coconut Yoghurt.
  8. Pour mixture into lined/greased cake tin or mould.
  9. Bake for 30-40mins until golden brown, and toothpick comes out clean.
  10. Allow to cool before icing.
  11. For the icing, mix all ingredients until creamy consistency. Spread evenly over cake.

This is a light and fluffy cake with a yummy citrus and blueberry flavour.

You could skip the icing and serve with Coconut Yoghurt straight from the jar for those with less of a sweet tooth than the Raglan Coconut Yoghurt Team!

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