Gluten Free & Grain-free Blueberry Coffee Cake Recipe
Updated Dec 10, 2025, Published Mar 01, 2017
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A Guilt‑Free Slice of Brunch Heaven
If you’re craving a cozy brunch treat or a sweet snack that won’t weigh you down, this Gluten-Free & Grain-Free Blueberry Coffee Cake is your new go-to. This Gluten Free & Grain-free Blueberry Coffee Cake Recipe is tender, moist, bursting with blueberries, and built on almond flour for a grain‑free twist — a delicious way to enjoy coffee cake without gluten or heavy grains.
Whether you serve it warm with your morning coffee, slice it up for brunch guests, or keep a slice for dessert with tea, this cake delivers comfort and flavor in every bite.
Table of Contents
What You’ll Need
- ~3¼ cups finely ground almond flour plus 1 tablespoon, divided
- ½ teaspoon salt
- ½ teaspoon baking soda (or baking powder, depending on your leavening preference)
- 6 large eggs
- 1 cup unsweetened applesauce
- ½ cup honey (or preferred natural sweetener)
- 2 teaspoons pure vanilla extract
- 2 cups fresh blueberries
- Topping: ¼ cup coconut sugar, ½ teaspoon ground cinnamon, and ½ cup sliced almonds (for a crunchy, nutty top)
You’ll also need a 9‑inch springform pan (or equivalent) and nonstick spray (or parchment paper). Additionally, you will require basic baking tools like a food processor or mixing bowls for this delicious gluten-free and grain-free baking adventure.
Why This Cake Is a Must-Bake
Grain‑Free & Simple Ingredients
Using almond flour instead of traditional wheat or gluten‑containing flours keeps the cake grain‑free and naturally gluten‑free — ideal for anyone with gluten sensitivity or grain intolerances. The ingredient list is straightforward, making it a great option for cleaner baking without sacrificing taste.
Blueberry Goodness in Every Bite
With two full cups of fresh blueberries folded into the batter, each slice is studded with juicy bursts of berry flavor. The blueberries stay tender while the cake bakes, creating a delightful contrast to the soft almond flour base. It’s the perfect way to enjoy a Gluten Free & Grain-free Blueberry Coffee Cake Recipe.
Balanced Sweetness & Moist Texture
Sweetened with honey and applesauce (rather than heavy sugar), the cake achieves a gentle, natural sweetness. Combined with eggs and applesauce, the texture stays moist and tender — never dry — making it perfect for breakfast, brunch, or dessert.
A Crunchy, Nutty Topping That Complements the Cake
The coconut‑sugar, cinnamon, and almond topping adds a touch of crunch and nutty flavor. This brings texture contrast and a satisfying finish to each bite.
When & How to Serve This Blueberry Coffee Cake
- Pair it with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
- Serve warm. Slightly toasted in the oven or microwave — for freshly baked taste and aroma reminiscent of a perfect coffee cake.
- Slice it for brunch or gatherings: its grain‑free profile makes it a crowd‑pleaser for guests with dietary restrictions.
- Top with a spoonful of dairy‑free whipped cream, a drizzle of maple syrup, or a handful of fresh berries for added indulgence.
- Store leftovers in an airtight container. The cake keeps well for several days, or slice and freeze for single‑serve treats later.
Why You’ll Keep Coming Back to This Cake
This recipe proves that you don’t need wheat flour or heavy sugars to bake something delicious and satisfying. With simple, wholesome ingredients — almond flour, eggs, applesauce, and fresh blueberries — you get a tender, flavorful cake. With no sacrifices.
It’s ideal for lazy Sunday brunches, meal prep breakfasts, cozy dessert nights, or anytime you want a sweet slice without the guilt. Once you try this Gluten Free & Grain-free Blueberry Coffee Cake Recipe, it might just become a staple in your baking rotation.
Gluten Free & Grain-free Blueberry Coffee Cake Recipe
Ingredients
- Gluten-free nonstick cooking spray
- 3¼ cups plus 1 tablespoon gluten-free finely ground almond flour, divided
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon baking soda
- 6 large eggs
- 1 cup unsweetened applesauce
- ½ cup honey
- 2 teaspoons pure vanilla extract
- 2 cups fresh blueberries
- ¼ cup coconut sugar
- ½ teaspoon ground cinnamon
- ½ cup sliced almonds
Instructions
- Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray the paper. Preheat the oven to 350°F.
- In a food processor, combine 3¼ cups almond flour, salt, and baking soda and pulse a few times to combine. Add the eggs, applesauce, honey, and vanilla and process until smooth.
- In a large mixing bowl, combine the blueberries with 1 tablespoon almond flour, tossing to coat. Pour the batter into the bowl and fold gently to stir the blueberries into the batter. Pour the mixture into the prepared pan.
- In a small bowl, combine the coconut sugar, cinnamon, and sliced almonds. Sprinkle on top of the cake and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. (It is a good idea to start checking the cake after 45 minutes. If it is getting too dark on top, place a piece of foil loosely over the top while it finishes baking.) Let the cake cool in the pan for 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
