Name: Blueberry Lavender Crunchy Gluten-Free Dairy-Free Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Fusion
Ingredients: 400 g dark chocolate (50-70%); 6 eggs; Pinch of salt; 4 tbsp coconut oil; 4 tbsp oil (for example sunflower); 130 g (3 dl, ⅞ cup) rice flour; 2 tbsp honey (optional); 1 tsp instant coffee; ½ tsp baking soda; 300 g (5 dl, 2 cups) cashew nuts (soaked overnight); 120 g (2 dl, ½ + ⅓ cup) blueberries (fresh or frozen); 1 tsp dried lavender; 4 tsp lime juice; Zest of 1 lime; 2 tbsp honey; 2 tbsp coconut oil; 2 dl oat yogurt; 50 g dark chocolate (70%)

Ingredients

400 g dark chocolate (50-70%)

6 eggs

Pinch of salt

4 tbsp coconut oil

4 tbsp oil (for example sunflower)

130 g (3 dl, ⅞ cup) rice flour

2 tbsp honey (optional)

1 tsp instant coffee

½ tsp baking soda

300 g (5 dl, 2 cups) cashew nuts (soaked overnight)

120 g (2 dl, ½ + ⅓ cup) blueberries (fresh or frozen)

1 tsp dried lavender

4 tsp lime juice

Zest of 1 lime

2 tbsp honey

2 tbsp coconut oil

2 dl oat yogurt

50 g dark chocolate (70%) for filling

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease two 16 cm (6½ inch) springform pans and line them with baking paper.

Step 2: Melt 400 g dark chocolate and 4 tbsp coconut oil in a bain-marie or microwave until smooth.

Step 3: Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until firm peaks form. Set aside.

Step 4: To the melted chocolate, add egg yolks, 4 tbsp oil, rice flour, instant coffee, baking soda, and honey (if using). Mix well.

Step 5: Gently fold spoonfuls of the whipped egg whites into the chocolate batter with a spatula. Be careful not to overmix.

Step 6: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes. Test doneness by inserting a toothpick — it should come out clean. Let cakes cool completely.

Step 7: For the frosting, drain and dry the soaked cashew nuts. Blend them with blueberries, dried lavender, lime juice, lime zest, honey, coconut oil, and oat yogurt until smooth. Refrigerate at least 30 minutes to thicken.

Step 8: Chop the 50 g dark chocolate roughly for the filling.

Step 9: Once the cakes are cool, carefully remove them from pans and even out the tops with a knife. Cut each cake horizontally into two layers, creating four layers total.

Step 10: Place the first cake layer on a plate and spread a thin layer of frosting evenly over it. Sprinkle some chopped chocolate crumbs on top, keeping a bit clear near edges.

Step 11: Repeat frosting and chocolate crumb layers for all cake layers. Cover the entire cake with a very thin crumb coat of frosting.

Step 12: Refrigerate the assembled cake for at least 30 minutes to let the crumb coat set. Then apply a thicker, final layer of frosting all over the cake.

Step 13: Chill again until ready to serve, allowing flavors to meld and frosting to stabilize.

Tips & Variations

Use fresh or frozen blueberries depending on season; thaw frozen ones to avoid excess moisture.

For a less sweet cake, omit the honey or reduce it in both cake and frosting.

Try substituting lime zest with lemon zest for a slightly different citrus note.

Soak cashews overnight or for at least 4 hours for a smoother frosting texture.

Handle the whipped egg whites gently to keep the cake light and airy.

FAQs

Can I use a different flour instead of rice flour?

Rice flour works best for this recipe’s texture, but you can try other gluten-free flours like oat or almond flour. Keep in mind that it may affect the crumb and moisture slightly.

Is the frosting sweet enough without honey?

The blueberries and lime add natural sweetness and tang, but honey gently balances the flavors. You can omit it if you prefer a less sweet frosting or substitute with maple syrup or agave.