Gluten free

Vegetarian

Gluten-free almond blueberry coffee cake

Name: Gluten-free almond blueberry coffee cake
Total time: 60 min
Yield: 8 servings
Ingredients: 3 Tbsps almond flakes; 3 tsps xanthan gum; 222 g blueberries; 56 ml rapeseed oil; 1 large free range eggs; 272 g nut meal; 100 g cane sugar; 0.5 tsps sea salt; 3 Tbsps turbinado sugar; 122.5 ml vanilla yogurt; 122 ml full fat milk

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

222 g

rapeseed oil

56 ml

free range eggs

1 large

nut meal

272 g

cane sugar

100 g

sea salt

0.5 tsps

turbinado sugar

3 Tbsps

vanilla yogurt

122.5 ml

full fat milk

122 ml

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:

316 kcal

Carbs

51 g

Fat

11 g

Protein

6 g

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