This light and fluffy sheet cake packed with fresh blueberries simply screams summer time! With an irresistible coconut whipped cream frosting on top, it's like a glorified blueberry muffin in cake form. Made paleo, gluten-free, and dairy-free, it's sure to be a crowd favorite!
It isn't summer with out a couple punnets of blueberries chilling out in your fridge. Being from the south, blueberry season is something I look forward to every year. Specifically, the day trips out to a pick-it-yourself blueberry farm. It's stifling hot and humid but it's all worth it in the end when you walk out with loads of plump fresh blueberries. Nothing like indulging in the fruits of your labor (literally) for weeks on end.
What Makes this the Ultimate Summer Cake
There are 3 key components to this cake that make it perfect for a summer crowd:
- The Vanilla Cake. A vanilla cake is something nearly everyone can get behind. It's simple yet elegant and you can pair it with most any flavor. This one happens to be equal parts fluffy and moist with sweet nodes of vanilla throughout. It's uncomplicated and makes the perfect lite treat on a hot summer day.
- Ripe juicy blueberries. Yes, there are blueberries in the cake and on top in the form of a glorious blueberry "reduction". It's amazing and totally necessary, that's all you need to know.
- Light and airy whipped cream frosting. Not going to lie, I thought long and hard about the frosting. While my mind was going towards a vanilla buttercream, my soul itched for something a little lighter. Enter coconut whipped cream. It's SO easy to make and gives this cake some serious shortcake vibes.
Blueberry Sheet Cake Ingredients
To make this cake you need a few wholesome ingredients. The combination of gluten-free flours results in the perfect spongy, fluffy cake.
- Coconut Sugar
- Coconut Milk
- Apple Cider Vinegar
- Almond Flour
- Coconut Flour
- Tapioca Flour
- Baking Powder
How to Make Coconut Whipped Cream Frosting
I know this part can be intimidating but have no fear, I have a couple tips that will ensure your coconut whipped cream is both light and creamy!
Store your coconut milk in the fridge overnight
THIS IS IMPORTANT. Don't think you can get by by shoving it in the freezer for an hour. Trust me, it won't work right. I've tried. The ideal coconut milk for whipped cream is is chilled but not frozen. You should be able to spoon it out of the can in chunks.
Full-fat coconut milk or cream
The cream at the top of a can of coconut milk is what makes the whipped cream. You can use full-fat coconut milk and scoop out the cream at the top or a can of coconut cream. Just steer clear of "light" coconut milk as it lacks the cream we are looking for.
Use good-quality coconut milk
Unfortunately, not all coconut milks are created equal. You want a brand that doesn't use guar-gum as this can mess with the consistency. I have found Native Forest, Let's Do Organic Heavy Coconut Cream, Nature's Charm Coconut Whipping Cream, and Whole Food's 365 Coconut Milk.
Chill your mixing bowl and beaters
This is a little tip I have learned along the way and it does really help. Simply place your bowl and beaters in the freezer about 5 minutes before you start mixing. This helps to keep the coconut cream chilled for as long as possible.
Getting the right consistency
Achieving the right texture is key before you start adding in sweeteners and flavors. If your mixture is too thick and stiff, add a splash of the liquid found at the bottom of your coconut milk can. If it's too thin and isn't forming peaks, you may want to add a table spoon of powdered sugar.
Mix well. Like more than you think
Whipped coconut cream can take anywhere from 5 minutes to 15 minutes depending on the brand of coconut milk you use and the temperature in your kitchen. If you find your self 10 minutes into mixing and you still aren't achieving the consistency you want, keep mixing. You will see it change textures as you continue to whip.
Lastly, use the whipped cream immediately or store in fridge
Like other frostings, coconut whipped cream will melt if it's not used quickly. Either frost the cake right after you've whipped the cream or store it in the fridge in an air-tight container until you're ready to do so. Coconut whipped cream will keep well in the fridge for up to a week!
Check Out This Video of Our Blueberry Vanilla Sheet Cake in the Making:
More Summer Treats
Blueberry Vanilla Paleo Sheet Cake
For the Cake
- 5 eggs
- 2 teaspoon vanilla extract
- ⅔ cup coconut sugar
- 13.5- oz can full-fat coconut milk
- 2 tablespoon apple cider vinegar
- 3 cups almond flour
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 1 ½ tablespoon baking powder
- ¼ teaspoon sea salt
- 3 cups blueberries - washed
For the Icing
- 2 13.5- oz full-fat coconut milk - chilled overnight in the fridge
- 3 - 4 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup blueberries - washed
- 1 tablespoon honey
For the Cake
- Preheat oven to 350 F. In a bowl, beat the eggs, coconut sugar, vanilla with a hand-mixer until creamy. Mix in the coconut milk and apple cider vinegar; set aside
- In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and sea salt. Slowly fold the dry ingredients into the bowl with the eggs until no flour clumps remain. Stir in the blueberries
- Pour batter into a 9 x 13 baking sheet lined with parchment paper. Bake for 50 - 60 minutes until the edges pull away from the sides and you can insert a toothpick in the middle and it comes out clean
For the Frosting
- Place your mixing bowl and beaters in the freezer for 5 minutes while you assemble the ingredients. Spoon the cream at the top of the coconut milk cans into the mixing bowl; you can use the liquid left over, if any, for smoothies later in the week. Beat the coconut cream with a hand-mixer until small peaks begin to form (the texture should be fluffy). This may take anywhere from 5 - 15 minutes
- If the texture is too thick, add a splash of the liquid at the bottom of the coconut can to thin it out. If it's too thin and runny, add a table spoon of powdered sugar. Once you have achieved your desired consistency, add the honey and vanilla and continue to beat until well mixed. Store in the fridge until the cake has cooled and is ready to be iced
- In a skillet, heat the washed blueberries (they should still be a tad bit wet) and honey over medium-low heat. Stir occasionally until the blueberries are soft
- Transfer to a bowl and place in the fridge until chilled*
- Once the cake is completely cooled, ice with the coconut whipped cream frosting. Spoon the chilled blueberries over top
- Serve immediately or store in an air-tight cake container for up to 3 days in the fridge
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