Gluten-free almond blueberry coffee cake
Gluten Free Almond Blueberry Coffee Cake is a delicious breakfast treat that is gluten-free and lacto-ovo vegetarian. It's a great source of vitamins and minerals and is perfect for those following a gluten-free diet. Best enjoyed for breakfast or brunch, this recipe is similar to other gluten-free coffee cake variations like Gluten-free Blueberry Coffee Cake and Gluten-free Almond and Raspberry Coffee Cake.
Ingredients
almond flakes
3 Tbsps
xanthan gum
3 tsps
blueberries
1.5 cup
rapeseed oil
0.25 cup
free range eggs
1 large
nut meal
2 cups
cane sugar
0.5 cup
sea salt
0.5 tsps
turbinado sugar
3 Tbsps
vanilla yogurt
0.5 cup
full fat milk
0.5 cup
Method
- Preheat your oven to 375 degrees F and spray a 9" springform pan with a nonstick spray. Set aside.In a large bowl, whisk together the egg, whole milk, vanilla yogurt and canola oil. Set aside.In a separate medium bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, xantham gum and fine sea salt.
- Add the dry ingredients to the wet and mix to combine until just moistened. Do not overmix.In a small bowl, combine 1 cup of the blueberries with the remaining 1 tablespoon flour. Fold the blueberries into the batter very gently until dispersed evenly. It is OK if they bleed just a little bit.
- Pour the batter into the prepared pan and flatten and even out with a spatula. Top with the remaining blueberries.In a small bowl toss the turbinado sugar and almonds together.
- Sprinkle on top of the cake.
- Transfer the cake to the oven ad bake for 30-35 minutes or until a toothpick comes out with just a few crumbs.
- Remove from heat and let cool in the pan for 15 minutes. Release the sides and transfer the cake to a wire rack to cool the rest of the way.Enjoy immediately or cover with plastic wrap and eat within 2 days.
Nutrition:
Carbs
51 g
Fat
11 g
Protein
6 g
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