cake - Gluten Free Blueberry Coffee Cake

Photo by Tina T.
Adapted from glutenfreegigi.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from glutenfreegigi.com

Ingredients

  • 2

    cups Gluten Free Flour Blend (Gum-Free)

  • 3/4

    cup sugar (white granulated or coconut sugar)

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    cup fresh or frozen blueberries

  • 1/2

    cup unsweetened applesauce

  • 2

    Tablespoons coconut oil, melted (Substitute melted dairy-free butter substitute, real butter if you eat dairy or other oil of choice.)

  • 2

    eggs

  • 1/4

    cup unsweetened coconut milk (or other dairy- or plant-based milk of choice)

  • 1/2

    teaspoon pure vanilla extract

  • Approximately 2 Tablespoons honey

  • 1/3

    cup finely grated unsweetened coconut, optional

Directions

Preheat oven to 350F. Lightly grease 2-quart baking dish. In a mixing bowl, combine dry ingredients (flour through salt); whisk to blend. Add berries and stir gently. In a separate mixing bowl, combine applesauce, oil, eggs, milk and vanilla. Whisk until blended. Add liquid ingredients to dry ingredients; stir just until blended and no dry ingredients remain visible. Pour batter into prepared pan. Drizzle honey over top of batter (as shown) and top with coconut. Bake 30-35 minutes, until top is golden brown and cake springs back in center when lightly pressed. Cut into squares and serve warm with dairy-free whipped topping.

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