Friday, April 6, 2012

Grain-Free, Sugar-Free Blueberry Coffee Cake

This recipe is almost the exact same as my previous recipe for Caramel Date Cake, with just a few small adjustments.

After considering it for a few days, I thought maybe the dates would be bothersome to FIL and Bro-in-law so decided to go with something a bit more mainstream.  The recipe is such a great base recipe so have fun experimenting!

Rather than dates, I used two cups of blueberries.  After thawing them, I made sure they were thoroughly dry.  Rather than the caramel sauce, I prepared a crumble topping, and also did a swirl of cinnamon throughout.

Blueberry Coffee Cake
for the cake:
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
6 eggs
1/2 cup liquid sweetener
1/4 cup oil
1 tsp vanilla
1/2 tsp almond extract
2 cups blueberries

cinnamon swirl:
2 1/2 tbsp butter, melted
1 tbsp cinnamon
1 tbsp granular sweetener

for the crumble topping:
1/2 cup chopped pecans
2 tbsp butter
2 tsp cinnamon
2 tsp granular sweetener

Combine your dry ingredients and use a fork to mix it, ensuring there are no lumps.  Combine all your wet ingredients and then add wet to dry.  It'll take a minute to incorporate, and it will seem too wet at first.  Then add your blueberries and transfer to a greased 9 inch cake pan.  Then, put your butter for the swirl in a microwave safe bowl and melt- and mix in your cinnamon and granular sweetener.  Pour this over the cake batter and use a fork to swirl it through the cake, it looks pretty!  Finally, add the crumble topping.  This is super easy- just pulse your chopped pecans for a moment until the pieces are quite small, add your cinnamon and sweetener and butter and pulse until the butter is about pea size.  Crumble over the top of the cake and bake at 325 until a knife comes out just barely clean.

This is a decadent dessert and if under baked is kind of like a bread pudding.  Feel free to experiment with some yogurt instead of eggs, or even a flax egg!  I'd love to hear about any changes and/or substitutions you make!

This is an awesome unleavened, kosher for passover dessert, but is totally suitable for easter, or any family get together.  I will definitely keep playing with this base recipe and up next I am for sure going to try subbing out some of the eggs with yogurt, and maybe increasing the coconut flour just a bit and decreasing some of the almond flour.  I'm sure some orange zest would have been great in the batter too.

What is on everyone's menu for the holidays?  How will you stay grain/sugar/gluten free?



  1. sounds great! we have no extra plans over the weekend, so it will be pretty much status quo around here.

  2. that sounds nice dawn- hopefully the weather is nice where you are and you can enjoy a relaxing weekend with the fam!