We are pleased to welcome our first guest post here at Allergy Sensitive Kitchen. This beautiful blueberry coffee cake recipe is generously shared with our readers by Joanna Schultz who is Owner of the award-winning Pikanik bakery, known for making mind blowing gluten free and allergy friendly breads, cookies, cakes and so much more.
Joanna Schultz is the Owner and Creator of the award-winning Pikanik bakery, renowned for their mind-blowing gluten free and allergy friendly breads, cookies, cakes and so much more. She opened Pikanik in October, 2012 after her daughter was diagnosed with gluten and dairy allergies. Seeing how difficult it was for her daughter to miss out on foods she loved, Joanna was motivated to serve the underserved. Her goal was to create a space where people with multiple and often life-threatening allergies could come and enjoy something delicious. Worry free.
Today, Pikanik the only Canadian bakery west of Toronto that offers gluten free, nut free, soy free and dairy free products in one place. In 2016, Joanna won the Innovator of the Year Award via the Canadian Bakers Journal. After you make this wonderful recipe please share a picture in the comments section below.
Thank you Joanna for sharing this great recipe. We wish we lived closer to your Bakery. Maybe there is a road trip in our future.
- Yield: 1 9 x 13 in pan
Blueberry Coffee Cake
- FOR THE STREUSEL
- Firmly packed brown sugar - 1 c.
- Brown rice flour - 2 Tbsp.
- Cinnamon - 1 Tbsp.
- Vegan Margarine, cold - 1/2 stick or 2 Tbsp.
- FOR THE CAKE
- Brown rice flour - 2 c.
- Potato starch - 1/2 c. + 2 Tbsp
- Tapioca starch - 1/4 c. + 2 Tbsp
- Salt - 1 tsp.
- Xanthan gum - 1 3/4 tsp.
- Granulated sugar - 1 1/2 c.
- Applesauce - 1/2 c.
- GF baking powder - 4 tsp.
- GF Vanilla - 2 tsp.
- Vegan Margarine, melted - 1 c.
- Non-dairy milk - 1 c.
- Non-dairy yogurt (So Delicious) - 1 c. + 1 tbsp
- Frozen blueberries - 1 c.
Preheat oven to 350°F. Make the streusel: mix the dry streusel ingredients. Using a fork or a pastry blender, work in the margarine until it’s in pea-sized pieces. Set aside.
Make the cake: In a small bowl, mix together the apple sauce and 1 teaspoon of the baking powder. Set aside.
In a mixing bowl, combine the brown rice flour, potato starch, tapioca flour, remaining baking powder, salt, xanthan gum, and sugar. Add the apple sauce-baking powder mixture, margarine, yogurt, milk, and vanilla. Mix until smooth.
Spread one-third of the batter into a greased parchment lined pan. Sprinkle half the streusel mixture on top. Spread the remaining two-thirds of the batter over the streusel mixture. Sprinkle the frozen blueberries and remaining streusel over the top. Bake for 40-50 minutes or until a toothpick comes out clean. Allow to cool in pan for 15 minutes before transferring to wire rack to cool further. Slice and serve.