Gluten Free Blueberry Coffee Cake (Dairy Free)
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
- 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 8x8-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.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 35mgSodium: 150mgFiber: 3gSugar: 10g
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