For my family's Christmas Eve dessert, I made a blueberry and coconut cake. It is like a fruity, coconut cheese cake, without the dairy!This was the perfect cake in terms of preparation, because I was able to make it the day before, and as it is a raw cake which is set in stages, you can do it a little at a time for an even lower energy consuming cake!
It was also great for a summer time treat. I had left it in the freezer til a half hour before we wanted to eat it, however, we had to keep waiting for it to thaw, and eventually ate it quite hard and frozen! It was still good, but the leftovers revealed that it was much nicer and easier to eat when left in the fridge rather than the freezer. I suggest that you set it in the freezer, but store it in the fridge so that it is soft when you come to eat it.
It can be kept in an airtight container for several days in the fridge, or will keep well for a later date in the freezer.
My recipes are usually my own creations because I rarely come across recipes which I can use that contain ingredients that I can tolerate. However, this recipe is a result of the inspiration from a recipe from The Merry Sisters. You can find it here: http://themerrymakersisters.com.au/paleo-choc-blueberry-cake-epic/. I have made changes to it, to make it more appropriate for my low fructose, grain free, gluten free, dairy free, and egg free diet. I find I have trouble tolerating too many nuts, so I went for more coconut than nuts, but if you prefer nuts, feel free to swap the 2 cups of coconut in the middle to soaked cashews.
