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Blueberry Cake


  • 3 Bananas
  • 1 Cup Oats
  • 2 Tbs Almond Butter
  • 2 Tbs Coconut Oil
  • 1/3 Cup Maple Syrup
  • 1/3 Cocobella Straight Up Coconut Water
  • 2 Tbs Chia Seeds
  • 2 tsp Cinnamon
  • Pinch of Salt
  • 2 Cups of Frozen Blueberries
  • 2 Tbs Baking Powder


  • 1/2 cup Cocobella Coconut Yoghurt – Natural

Blueberry Sauce

  • 1/2 Cup Frozen Blueberries


Pre-heat your oven to 200’c. Line a rectangular slice tray with baking paper and set aside.

Place the bananas, oats, almond Butter, coconut oil, cinnamon, chia seeds, coconut milk and maple syrup into a blender and blitz until smooth. Pour mixture into a medium sized bowl and add in the baking powder, give a light stir before adding the frozen blueberries, leaving a few blueberries aside to top. Pour the cake batter into your lined slice tray and top with remaining Blueberries. Bake for 45 – 50 minutes. One cooked through, let it cool out of the oven for 10 minutes while you prepare the blueberry sauce. Place blueberries into a bowl and cook on a medium heat for 1-2 minutes (in a pan or your microwave) until its juices release and start to thicken. Serve a slice of the cake with Cocobella Coconut Yoghurt and a generous spoon of the blueberry sauce.

This cake will last around a week in the fridge – perfect for a cheeky bite when you need a sweet fix!

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