Gluten free blueberry cake is perfect for summertime when the blueberries are ripe! This recipe is gluten free, dairy free and no refined sugar. Enjoy with ice cream, or eat as a breakfast cake with your cup of coffee.
Gluten Free Blueberry Cake
This gluten-free blueberry cake is the perfect way to use up the delicious blueberries that are in season. It’s made with a simple gluten-free flour mix that is available at most stores (I’ll share details below) and can be served as a breakfast cake or afternoon treat with homemade whipped coconut cream.
It isn’t always easy to find cake recipes for a gluten-free diet. Especially ones that are also refined sugar free. So I’m excited to share this really easy recipe with you.
About Gluten Free Flours
Before we go any further, gluten-free flours will produce a very different texture than you’re used to when baking with all-purpose flour. So if you don’t go into this expecting the same results, then you won’t be surprised.
So what do gluten-free flours taste like? Usually, they produce results that are a bit more crumbly and dense, and full of delicious flavor. I usually like to pair mine with whipped coconut cream, ice cream, or have it with tea or coffee.
Today I’m using Bob’s Red Mill gluten-free all-purpose baking flour. This baking flour is a mix of chickpea flour (aka. garbanzo bean flour), potato starch, tapioca flour, whole grain sorghum flour, and fava bean flour. It’s a great base to have at home whenever you want to make cakes, muffins, crackers, or pancakes that are gluten-free.
Assembling The Gluten Free Cake
To assemble the cake, I used a spring cake pan. First, I spread half of the cake batter with a spatula into the cake pan, then sprinkled a layer of blueberries. After that, I added the remaining cake batter and spread it evenly, and then placed more blueberries on top. This creates a layer of blueberries inside the cake, as well as on top. To get a more symmetrical design on the surface of the cake like I did, place each blueberry one at a time and gently press into the batter. Or you can sprinkle them on unevenly to give a more natural look.
Gluten Free Blueberry Cake
Ingredients
- 2 large eggs
- ¾ cup coconut sugar
- 1 cup coconut milk
- ½ cup coconut oil
- 1 tsp vanilla extract
- 2 cups gluten-free all purpose baking flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp xanthan gum
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups fresh blueberries
Instructions
- Preheat oven to 375°F. Grease a spring cake pan with non-stick cooking spray (I use avocado oil). Set aside.
- In a large bowl, beat eggs with coconut sugar for 1 minute. Add in the coconut milk, coconut oil, and vanilla extract and mix everything together. Set aside.
- In a medium bowl, add Bob’s Red Mill gluten-free all-purpose baking flour, cinnamon, nutmeg, xanthan gum, baking soda, baking powder, and salt. Mix together.
- Slowly mix in the dry ingredients to the wet ingredients, adding only 1/3 of the flour mix at a time.
- In the cake pan, pour half the cake batter and spread evenly with a spatula. Sprinkle half of the blueberries on top. Pour the last half of the cake batter and spread with a spatula, then finish with another layer of blueberries. Place each blueberry in one by one, or sprinkle on to get the desired effect.
- Bake for 20-25 minutes or until a toothpick comes out clean when poked in the center.
- Let cake cool then slice and serve with whipped coconut cream, ice cream, coffee, or tea.
