Blueberry Sunflower Cake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 330.2
  • Total Fat: 23.2 g
  • Cholesterol: 143.9 mg
  • Sodium: 63.0 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.5 g

View full nutritional breakdown of Blueberry Sunflower Cake calories by ingredient
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Number of Servings: 9


    2 1/2 cups sunflower seeds, soaked in a salt brine for 7 hours and drained
    1/4 coconut milk
    4 whole eggs (pastured if possible)
    3 eggs separated
    2 tsp cinnamon
    2 tsp vanilla
    3 Tbsp agave
    2 cups blueberries (organic if possible, fresh or frozen)
    1/4 cup coconut flour
    1/2 tsp sea salt
    1 tsp aluminum-free baking soda


In a food processor, grind the soaked sunflower seeds until they are a fine paste. After a while, use the pulse setting as it seems to work best
Melt a little oil to grease your 9 x 13 pan
In a small pan melt the coconut oil and mix with the coconut milk, set it aside
In a medium bowl, separate the 3 eggs and add the rest of the eggs to the yolk bowl. Set the whites aside and beat until stiff
Add the coconut oil/milk mixture, the egg yolk mixture, honey, and vanilla to the sunflower seed paste in the bowl of the processor
Process this until mixed well
Add the dry ingredients to the processor: cinnamon, salt, coconut flour, baking soda and process
Pour this mixture into a large mixing bowl. Fold in the egg whites and the blueberries
Pour batter into the oiled baking pan
Bake on 350 (325 convection) for 40 50 minutes. Check after 40 minutes. If it is browned on top but not quite done, cover lightly with foil or parchment paper. (Note that parchment can catch fire so be careful if you use this).
Let cool (this may be challenging!)
When thoroughly cool, cut squares or slices with a pizza cutter and enjoy!

Serving Size: Makes 9 large pieces

Number of Servings: 9

Recipe submitted by SparkPeople user CATARATA17.

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