Description
A tender, cinnamon-swirled gluten-free blueberry coffee cake with a golden crumb topping. Completely dairy-free, moist, and bursting with juicy berries—perfect for brunch or snacking anytime.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 2 tbsp maple syrup
- 1/3 cup melted coconut oil
- 1/2 cup unsweetened oat milk (or almond milk)
- 2 large eggs (or flax eggs)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup blueberries (fresh or frozen)
- 1 tbsp flour (for tossing blueberries)
- Crumb topping: 1/3 cup almond flour, 1/4 cup coconut sugar, 1/2 tsp cinnamon, 2 tbsp melted coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In one bowl, whisk flour blend, almond flour, baking powder, cinnamon, and salt.
- In another bowl, mix melted coconut oil, coconut sugar, maple syrup, oat milk, vanilla, and eggs or flax eggs.
- Stir wet into dry ingredients until just combined—don’t overmix.
- Toss blueberries in 1 tbsp flour and gently fold them into the batter.
- Pour half the batter into the prepared pan. Sprinkle a little cinnamon sugar for swirl, then add the rest of the batter.
- Mix crumb topping ingredients in a small bowl and sprinkle evenly over the top.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Cool at least 20 minutes before slicing and serving.
Notes
Store covered at room temp for 3 days, or refrigerate up to 1 week. Freezes well—wrap slices in parchment. Great with coffee or dairy-free yogurt. To make it vegan, use flax eggs and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg