Gluten Free Blueberry Coffee Cake Recipe
Servings: 10 people
Calories: 163kcal
Ingredients
- Gluten free non-stick cooking spray
- 3¼ cups plus 1 tablespoon gluten free finely ground almond flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 6 large pastured eggs
- 1 cup unsweetened applesauce
- ½ cup Wholesome! Organic Raw Honey
- 2 teaspoons pure vanilla extract
- 2 cups fresh blueberries
- ¼ cup Wholesome! Organic Coconut Palm 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 oven to 350 degrees.
- In a food processor, combine 3¼ cups almond flour, salt, and baking soda and pulse a few times to combine. Add the eggs, apple sauce, 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.
Nutrition
Calories: 163kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 217mg | Potassium: 124mg | Fiber: 1g | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 3.2mg | Calcium: 32mg | Iron: 0.9mg