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Blueberry Coffee Cake (GF/DF)

Kayla Castle • Mar 08, 2022

Looking for some new Spring baking inspiration? This gluten-free dairy-free coffee cake is here! We are talking all the spring vibes. Plus, would make a perfect fit for Easter brunch table. Filled with fiber from the oat flour and antioxidants from fresh blueberries. A slightly sweet treat without spinking blood-sugar levels, win-win!

Recipe


Ingredients

Cake base:

1 ½ cup + 2 tablespoons oat flour 

¼ cup unsweetened apple sauce

¼ cup melted plant sterol

¾ cup coconut sugar

2 large eggs

 1 ¼ cup fresh blueberries (can sub with frozen- no need to thaw)

¼ teaspoon salt 

1 ½ teaspoon baking powder


Crumble topping:

¼ cup plant sterol, softened

4 tablespoons oat flour

3 tablespoons coconut sugar

1 teaspoon ground cinnamon


Method:

1.)   Preheat oven to 350F and line an 8x8 pan with parchment paper. 

2.)   In a large bowl combine the oat flour, coconut sugar, baking powder and salt. Make a well and in the center add the plant sterol, eggs, and unsweetened applesauce. 

3.)   Using a rubber whisk mix together. Then gently fold in blueberries. Pour batter into prepared pan. 

4.)   In a small bowl combine the crumble toppings. For this I find it easiest to use my clean hands to crumble the topping together. Spread out over batter, gently pressing crumble into cake. 

5.)   Bake for 40-50 minutes, till passes toothpick test, enjoy! 

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