Gluten-Free • Plant-Based • Naturally Nourishing
A wholesome, nourishing treat that brings together comfort, flavour, and mindful ingredients in every bite.
There’s something special about a cake that not only tastes beautiful, but feels good in your body too. Jeevi’s Vanilla Almond Blueberry Cake is exactly that — a wholesome, nourishing treat that brings together comfort, flavour, and mindful ingredients in every bite.
This isn’t your typical sugary dessert. Built on a base of almond meal, brown rice flour, and buckwheat, this cake offers a naturally gluten-free alternative that’s gentle on digestion while still delivering a soft, satisfying texture. Almond meal adds healthy fats and plant-based protein, helping to keep you fuller for longer and supporting steady energy rather than a sugar spike.
Sweetened with coconut sugar, this recipe provides a more balanced sweetness, with a subtle caramel depth that pairs beautifully with the brightness of fresh blueberries. Those blueberries aren’t just delicious — they’re rich in antioxidants that support overall wellbeing and add bursts of juicy flavour throughout the cake.
The use of coconut cream and almond milk creates a luscious, moist crumb without the need for dairy, making it perfect for those seeking plant-based options. Meanwhile, a touch of vanilla brings warmth and comfort, turning each slice into a moment of indulgence you can truly feel good about.
What we love most about this recipe is its simplicity and intention — real ingredients, thoughtfully combined, creating something both nourishing and deeply satisfying.
Ingredients
Dry Ingredients
2 cups almond meal (almond flour)
1 cup brown rice flour
1/2 cup buckwheat flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
Wet Ingredients
1 cup coconut cream
1½ cups almond milk (adjust as needed for consistency)
1/2 cup melted coconut oil
1 tsp vanilla extract
1½ cups coconut sugar
2 tbsp apple cider vinegar
Extras
1 cup blueberries
Method
Preheat Oven
Preheat to 190°C. Grease or line a cake tin.
Prepare Dry Mix
In a large bowl, combine all dry ingredients and mix well.
Prepare Wet Mix
In a separate bowl, whisk together coconut cream, almond milk, melted coconut oil, vanilla extract, coconut sugar, and apple cider vinegar.
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Mix gently until just combined.
Avoid overmixing.
Add Blueberries
Fold in blueberries carefully.
Bake
Pour batter into the prepared tin. Bake for 35–40 minutes.
Check for Doneness
Insert a skewer into the centre — if it comes out clean, the cake is ready.
Cool
Allow the cake to cool completely before slicing to help it set properly.
Vanilla Almond Icing
Ingredients
1 cup almond flour
1 cup maple syrup
1 tsp vanilla paste
Method
Mix
In a bowl, gently combine the almond flour, maple syrup, and vanilla paste until smooth and well blended.
Adjust (Optional)
If the icing feels too thick, add a small splash of plant milk.
If too thin, add a little more almond flour.
Spread
Pour and spread evenly over the cake while it is slightly warm, allowing it to melt into a soft, nourishing glaze.
