Blueberry Coffee Cake (GF/DF)
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!
