Gluten-Free Blueberry Crumb Cake Recipe

By awright0511

Ingredients

• 3/4 cup fine brown rice flour or millet flour
• 1 cup sorghum flour
• 1/2 cup arrowroot or tapioca starch
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon nutmeg or cardamom
• 1 teaspoon ground cinnamon
• 1 cup organic light brown sugar, packed
• Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
• 1/4 cup light olive oil
• 1/4 cup Spectrum Organic Shortening
• 1 tablespoon bourbon vanilla
• 1 tablespoon honey or raw agave nectar
• 3/4 cup hot water (start with less, especially if you use real eggs)
• 10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly oil a 9-inch round cake pan.


Whisk together the dry ingredients:


3/4 cup fine brown rice flour or millet flour
1 cup sorghum flour
1/2 cup arrowroot or tapioca starch
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon nutmeg or cardamom
1 teaspoon ground cinnamon
1 cup organic light brown sugar, packed


Make a well in the center and add:


Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
1/4 cup light olive oil
1/4 cup Spectrum Organic Shortening
1 tablespoon bourbon vanilla
1 tablespoon honey or raw agave nectar
3/4 cup hot water (start with less, especially if you use real eggs)


Beat the mixture until you achieve a smooth batter. It should be somewhere between a cake batter and a muffin batter.


Fold in:


10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)


Scoop the batter into the prepared cake pan and smooth it out evenly using a wet spatula.


Make your crumb topping:


1/4 cup organic light brown sugar
2 tablespoons millet flour
2 tablespoons light olive oil or Spectrum Organic Shortening
1 teaspoon ground cinnamon


Rub this mixture together with your palms until you get a grainy, sandy crumb.


Sprinkle all over the top of the cake batter.


Bake in the center of a preheated oven for 40 to 50 minutes until the center is firm to a light touch.


Cool on a wire rack.


Makes 8 servings.


Wrap leftover slices in foil, bag, and freeze for freshness.


Options:

*If you prefer using eggs, use three beaten free-range organic egg whites.