After a few of you asked me about using natural sweeteners in baking, I decided to try some of them and see how they behave in my recipes. I’ve been experimenting with natural sweeteners and whole-grain flour, so this cake recipe is more of an experiment. I’m curious to know your thoughts on it should you decide to make it. The cake is filled and topped with ripe, sweet blueberries, nutty, fragrant slices of coconut, and crunchy thin slices of almonds.
This is not a SWEET cake; the sweetness is very mild. If you want a sweeter blueberry cake, make this one with lime. Note that date sugar doesn’t taste as sweet as regular table sugar, affecting the cake’s sweetness.
This recipe is for my paid newsletter subscribers on Substack; access it here.
