How To Make Gluten-Free Blueberry Cake Recipe
A moist and delicious gluten-free cake loaded with fresh blueberries.
Serves:
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup gluten-free flour blend
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
Instructions
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Preheat oven to 350°F and grease a 9-inch cake pan.
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In a large bowl, whisk together almond flour, gluten-free flour blend, baking powder, baking soda, and salt.
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In a separate bowl, whisk honey or maple syrup, melted coconut oil, eggs, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until well combined.
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Fold in the blueberries.
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Pour the batter into the prepared cake pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely before serving.
Nutrition
- Calories : 450kcal
- Total Fat : 27g
- Saturated Fat : 10g
- Cholesterol : 93mg
- Sodium : 594mg
- Total Carbohydrates : 44g
- Dietary Fiber : 5g
- Sugar : 27g
- Protein : 10g
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