This recipe will make you four personal blueberry cakes that are perfect for special occasions. The cakes are filled with a gooey blueberry compote wrapped in a decadent, crispy crust. Top them with fresh blueberries for an even more striking presentation.

Single-Serve Blueberry and Coconut Cakes [Vegan, Gluten-Free]



For the Filling:

  • 1 3/4 cups blueberries
  • 2 tablespoons barley malt or maple syrup
  • 1 teaspoon almond flour
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract (optional)
  • 2 teaspoons coconut oil, melted

For the Cake:

  • 1/2 cup rice flour
  • 5 tablespoons plus teaspoon cornstarch or potato starch
  • 4 tablespoons brown sugar
  • 1/2 cup rice milk
  • 1 1/2 tablespoons coconut oil, melted
  • 1 1/2 tablespoons corn or sunflower oil
  • 1 teaspoon cream of tartar or baking powder
  • 1/2 teaspoon baking soda
  • A pinch of salt


To Make the Blueberry Filling:

  • In a bowl, toss your blueberries, barley malt or syrup, lemon juice, lemon zest, and vanilla extract
  • Add your almond meal and melted coconut oil.
  • Keep mixing using a spoon and try not to smash the blueberries.
  • Place 1/4 of the filling in each ramekin.

To Make the Cake:

  • In a bowl, sift your flour, baking powder, and baking soda.
  • Add the sugar and salt.
  • Whisk together with the milk, coconut oil, and corn or sunflower oil.
  • Add your liquids to the dry ingredients and mix them till they are smooth and creamy. If it looks too liquid and watery add a bit more flour and whisk it well.
  • Pour the dough over blueberries filling.
  • Sprinkle it with brown sugar and bake it for 20-25 minutes. Bake until the surface becomes a light golden brown.
  • Let it cool and top the cake with some fresh blueberries and serve.