Blueberry coffee cake
Description
Both gluten and dairy free, this coffee cake is a big win. Sweetness comes from the maple syrup so no refined sugar!
Ingredients
- 2 cups gluten free flour blend
- ½ tsp xanthan gum (omit if your blend already contains it)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup ½ coconut oil, plus tbsp for greasing your dish (microwave to liquify for easier measuring)
- ¾ cup maple syrup
- 2 eggs
- 1 ½ tsp vanilla
- 1 from zest lemon
- ½ cup oat milk
- 2 cups blueberries, rinsed and dranined
- ½ cup oats
- 1 tsp cinnamon
- ½ tsp salt
- 3 tbsp maple syrup
Cake
Topping
Instructions
- Preheat the oven to 350 degrees F and lightly grease a pie plate. Set aside.
- Whisk together flour through salt. Make a well in the center of the flour mixture and add wet ingredients through the oat milk. Mix until combined (I used my stand mixer, but this would be very easy to do by hand). Fold in the blueberries and stir just until combined. Pour into the prepared pie pan.cake.
- In a separate bowl stir the oats, cinnamon and salt. Add maple syrup and combine. Sprinkle over the top of your cake. Place the pie plate on a baking sheet and place in the oven.
- Bake for 35-45 minutes (start checking at 35 to make sure it does not go over).
- Allow to cool for 15-20 minutes and sprinkle with dust with powdered sugar, if desired.
Blueberries, dairy free, no refined sugar