Blueberry Coffee Cake
Add to bowl:
3 eggs
1/3 cup honey
1/4 cup coconut oil
1/2 cup applesauce
1/8 teaspoon vanilla stevia
Mix with handheld mixer.
Add:
1 cup almond meal flour
1/2 cup arrowroot flour
1/2 cup coconut flour, sifted
1/4 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
Mix again. Pour into greased 9″ ceramic pie dish. Spread evenly. Add about 3/4 cup blueberries and press them into the batter.
Process crumble topping in Blendtec or food processor:
2 cups walnuts
2 tablespoon ghee or coconut oil
1/4 cup coconut sugar
1.5 teaspoons cinnamon
Add half of the crumble topping. Press it down slightly. Add the other half of the crumble topping and about 3/4 cup more blueberries. Bake at 350 degrees for about 40 minutes.
♥, Kelly
Ali says
That looks fabulous….and just in time for blueberry season! 🙂
Leanne @ Healthful Pursuit says
Way to be resourceful! This cake looks fantastic 🙂 I love grabbing an old recipe and tweaking it a bit to create something new (and safe!)
Laura says
I was just looking for another yummy, healthy recipe for my daughter’s birthday this weekend. She’s having a Tea Party and I think I will serve this cake (in additon to a gf birthday cake) for the celebration. Thanks Kelly!
http://www.glutenfreepantry.blogspot.com
veggiegrettie.com says
Yum…I love all things blueberry and can’t wait to give this a try. I have been a bit glutinous with blueberries lately and see no reason to stop! I just made a blueberry pudding that was crazy simple and tasted really fresh…
http://veggiegrettie.com/2011/08/01/blueberry-pudding/
Rivki Locker (Ordinary Blogger) says
great seasonal recipe. lovely
gfe--gluten free easily says
I have all the ingredients! Looks dense and delish, Kelly! 🙂
xoxo,
Shirley
Pure2raw Twins says
Love coffee cake. Looks fantastic!!
Tasty Eats At Home says
This looks perfect. I think I need to try!
Lorraine says
Sounds lovely…Does anyone know of a substitute for almond flour?
bregabe says
Here are my adjustments for those dealing with Yeast/Candida: Use Vanilla Xylitol Syrup (Nature’s Flavors online) in place of the honey. I omitted the Stevia because I did not have it. I used melted coconut oil in place of the grapeseed oil because I did not have it and I used powdered xylitol in place of the coconut sugar. I also used frozen blueberries. When you pull it out of the oven after the 40 minutes, it may seem too moist, but it’s perfect. This really is an amazing recipe. I had to make myself stop eating it!! Thank you Kelly!!
leslie says
I just made this. I have been eyeing it since it was put up here!! 🙂 It worked put great. I used frozen blueberries and I think that effected the baking time. I think I should have left it in there a little longer. But other wise YUMMO!
Angie says
Thanks so much for the great recipe! Made it yesterday, served it to company and everybody loved it. Will make again. Probably tomorrow..
BTW-Baked it in 8×8 pan and it filled it up nicely.
Thanks again!
Chana says
I’ve made this a few times, replacing tapioca flour with more almond flour, omitting baking powder, and replacing the coconut sugar with honey in the topping. (I’m on the SCD). I’ve had great results with this cake, and my guests have thoroughly enjoyed it. Thanks for another wonderful recipe, Kelly!
Anonymous says
I have just made this cake and it has turned out beautifully. Thank you Spunky Coconut.
tawnya marsh says
What is the best way to store this? So delicious by the way.
tawnya marsh says
What is the best way to store this? So good by the way!
Noodlenoo says
Where does the coffee come into it?
There isnt any mentioned in the ingredients!
Heather says
Thank you for this wonderful recipe! It turned out amazing and I shared the recipe wih many people!! Yum!!