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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.
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.
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.
- 2 large eggs
- 3/4 cup coconut palm sugar
- 1 cup of coconut milk
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh blueberries
- 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.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 227mgCarbohydrates: 39gFiber: 2gSugar: 17gProtein: 5g
Please note: This nutrition information is only an estimate.
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