Gluten Free Blueberry Coffee Cake
Sweet, nutty, moist, and healthy too! Studded with plump, juicy blueberries, and topped with a unique crumb topping for a delicious treat you won't want to stop eating!
Servings 9
Calories 303kcal
Equipment
Ingredients
For the Cake
- 2 cups Oat Flour or ground oats
- 1 cups Almond Flour
- ¼ cup Ground Flax golden flax will give the best look
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ⅔ cup Date Paste
- ½ cup Unsweetened Cashew Yogurt
- ½ tablespoon Vanilla
- 2 cups Frozen Blueberries
For the Crumb Topping
- ⅓ cup Macadamia Nuts chopped
- ⅓ cup Almond Flour
- ⅓ cup Oats old fashioned or quick cooking
- 2 tablespoon Date Paste
- 2 tablespoon Olive Oil
- ½ tablespoon Cinnamon
- ½ tablespoon Cardamom
- ¼ teaspoon Nutmeg
Instructions
- Preheat oven to 350°F.
- Spray a 9x9 brownie pan with cooking spray, and set aside.
Make the cake:
- In a large bowl, mix the oat flour, almond flour, ground flax, baking powder, baking soda, and salt together.
- In another bowl, combine the date paste, yogurt, and vanilla, and mix well.
- Pour the wet mixture into the dry mixture, and mix until just combined. It will be thick; it’ll look more like a dough than a batter.
- Fold in the frozen blueberries, and transfer the mixture to the prepared 9x9 pan. Spread it out so the top is relatively even.
Make the crumb topping:
- Combine all the ingredients for the crumb topping, and sprinkle over the top of the cake.
- Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool completely before you try to cut it.
Nutrition
Serving: 1/9 of the cake | Calories: 303kcal | Carbohydrates: 32g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 321mg | Potassium: 234mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2.6IU | Vitamin C: 1mg | Vitamin K: 7.8µg | Calcium: 128mg | Iron: 2.1mg | Magnesium: 54mg
