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Prep time
15 minutes
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Cook time
25 minutes
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Serves
16
Author Notes
A moist gluten free breakfast cake perfect for brunch with an extra hot latte. —nicolelupu
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Ingredients
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2/3 cup
almond flour
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2/3 cup
coconut flour
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2/3 cup
oat flour
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1/2 cup
coconut oil (melted and cooled)
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1/3 cup
monk fruit sweetener (I used lakanto)
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1
egg
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2
egg whites
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1 teaspoon
vanilla extract
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2 teaspoons
lemon juice (plus zest)
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1 cup
almond milk (vanilla, unsweetened)
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1 teaspoon
baking soda
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1 teaspoon
salt
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2 cups
blueberries (fresh, not frozen)
Directions
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Preheat the oven to 375 degrees and grease a 8×8 baking pan.
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Combine flours, baking powder, baking soda and salt in a medium bowl and set aside.
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In a larger bowl add your melted and cooled coconut oil and monk fruit sweetener and whisk to combine, then add in the egg and 2 egg whites, vanilla, lemon juice and zest.
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Alternate adding the flour mixture and almond milk to the batter until well combined but not over beaten. Fold in blueberries.
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Pour batter into prepared pan, optional to sprinkle some additional sugar on top if desired.
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Bake for 25-30 mins or until a toothpick comes out of the center of the cake clean.
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Allow cake to fully cool before slicing, this cake can also be topped with glaze for sweetness and makes an excellent summertime dessert.
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