This week, I’m sharing with you a recipe for a delicious Gluten Free Blueberry Coffee Cake. This recipe is also dairy free, egg free, nut free and vegan. My inspiration for this recipe was a post by Gluten Free Gigi. This gluten free blueberry coffee cake would be great served as part of your next Sunday brunch. You could also make one to share at the office or to simply share while having coffee with a friend. In fact it would be great for any occasion. It has a light tender crumb and just the right amount of sweetness without being overly so. I really hope you enjoy this recipe. Please let me know what you think.
Gluten Free Blueberry Coffee Cake
- GF flour blend * see below - 2 c.
- Granulated sugar - 1/2 c.
- Baking soda - 1/2 tsp.
- Salt - 1/4. tsp
- Blueberries, fresh or frozen - 1 c.
- Applesauce - 1/2 c.
- Oil, I used melted coconut - 2 tbsp.
- 2 Flax egg replacer - 2 tbsp. ground flax meal + 4 tbsp. hot water
- Non-dairy milk, I used unsweetened coconut - 1/2 c.
- gf Vanilla - 1/2 tsp.
- GF quick oats - 1/2 c.
- Oil, I used melted coconut - 2 tsp.
- Cinnamon - 1/2 tsp.
- Granulated sugar - 2 tbsp.
Preheat oven to 350F. I used 325 because I have a convection oven and I used a greased 8x8 glass pan.
Cake batter- In a small bowl combine flax meal and hot water. Set aside to gel for at least 5 minutes.
Combine flour blend, sugar, baking soda, salt (xanthan gum and baking powder if need be) in a mixing bowl. Mix well. Add blueberries to the dry ingredients, stir gently. In a separate bowl combine applesauce, oil, flaxmeal egg replacer, non-dairy milk and vanilla. Add to the dry ingredients and mix well. Pour batter into prepared pan.
Topping- Combine oats, oil, cinnamon and sugar. Sprinkle topping over batter and then bake for 30-40 minutes. Ovens vary, bake until a toothpick inserted into the center comes out clean. Cool and enjoy with your favorite hot beverage. Mine would have to be a good cup of dark roast coffee. Enjoy!
*My gluten free flour blend contains xanthan gum and baking powder, if yours does not, then add 1/2 tsp. xanthan gum and 2 1/4 tsp. gf baking powder to your dry ingredients.