Blueberry Coffee Cake (gluten-free, casein-free)

glutenfreeblueberrycoffeecake

Blueberry Coffee Cake

based on my Strawberry Chocolate Chip Muffins
Add to bowl:
3 eggs
1/3 cup honey
1/4 cup coconut oil
1/2 cup applesauce
1/8 tsp vanilla stevia
Mix with handheld mixer.
Add:
1 cup almond meal flour (I use Bob’s)
1/2 cup arrowroot flour
1/2 cup coconut flour, sifted
1/4 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
Mix again.
Pour into greased 9″ ceramic pie dish. Spread evenly.
Add about 3/4 cup blueberries and press them into the batter.
Process crumble topping in Blendtec or food processor:
2 cups walnuts
2 tbsp ghee or coconut oil
1/4 cup coconut sugar
1.5 tsp cinnamon
Add half of the crumble topping. Press it down slightly.
Add the other half of the crumble topping and about 3/4 cup more blueberries.
Bake at 350 degrees for about 40 minutes.
♥, Kelly

Comments

  1. says

    Here are my adjustments for those dealing with Yeast/Candida: Use Vanilla Xylitol Syrup (Nature’s Flavors online) in place of the honey. I omitted the Stevia because I did not have it. I used melted coconut oil in place of the grapeseed oil because I did not have it and I used powdered xylitol in place of the coconut sugar. I also used frozen blueberries. When you pull it out of the oven after the 40 minutes, it may seem too moist, but it’s perfect. This really is an amazing recipe. I had to make myself stop eating it!! Thank you Kelly!!

  2. says

    I just made this. I have been eyeing it since it was put up here!! :) It worked put great. I used frozen blueberries and I think that effected the baking time. I think I should have left it in there a little longer. But other wise YUMMO!

  3. says

    Thanks so much for the great recipe! Made it yesterday, served it to company and everybody loved it. Will make again. Probably tomorrow..

    BTW-Baked it in 8×8 pan and it filled it up nicely.

    Thanks again!

  4. says

    I’ve made this a few times, replacing tapioca flour with more almond flour, omitting baking powder, and replacing the coconut sugar with honey in the topping. (I’m on the SCD). I’ve had great results with this cake, and my guests have thoroughly enjoyed it. Thanks for another wonderful recipe, Kelly!

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