Gluten Free Blueberry Coffee Cake
Whether you’re serving this gluten free blueberry coffee cake for a special get-together, or at home with your family, you’ll love how easily this healthier coffee cake recipe comes together. The gluten-free flour mix is made with oat flour, brown rice, and coconut flour (no xanthan gum needed here!). It’s a hit with everyone, and the perfect recipe to make during blueberry season, or anytime with frozen berries.
Ingredients
Coffee Cake Ingredients
- 1 cup oat flour
- 1 cup brown rice flour
- 6 tbsp coconut flour
- 2/3 cup natural cane sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 4 eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1 tbsp vanilla extract
- 1 cup blueberries, (fresh or frozen)
Streusel Topping Ingredients
- 4 tbsp unsalted butter, (softened)
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/4 cup rolled oats
- 2 tbsp natural cane sugar
Instructions
- Preheat the oven to 350 degrees and coat a 9-inch cake pan (or springform pan) lightly with oil. Cover the bottom with parchment paper.
- In a large bowl add 1 cup of oat flour, the brown rice flour, coconut flour, ⅔ cup of natural cane sugar, the baking powder, and sea salt. Mix the dry ingredients together.
- In a small bowl, whisk together the eggs, almond milk, applesauce, oil, and 1 tbsp vanilla extract.
- Stir the wet ingredients into the dry, until your cake batter is combined. Do not over-stir. It will look slightly lumpy. Fold in the blueberries and pour into the bottom of the pan.
- To make the streusel topping combine the softened butter, 1 tsp vanilla extract, ½ cup oat flour, ¼ cup rolled oats, and 2 tbsp natural cane sugar in a small bowl and mix with a fork or pastry cutter. Distribute evenly on top of the batter.
- Bake for 25-30 minutes. Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. The edge should be light golden brown and the cake will spring back when you press on it lightly.
- Let the cake cool fully before removing it from the pan.
Nutrition
Calories: 341kcal, Carbohydrates: 48g, Protein: 7g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 78mg, Sodium: 357mg, Potassium: 174mg, Fiber: 4g, Sugar: 19g, Vitamin A: 247IU, Vitamin C: 2mg, Calcium: 73mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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