Paleo Blueberry Coffee Cake
I have been a fan of coffee cake for a long long time, however, it is normally made of gluten and filled with refined sugar and so I don’t eat it. I love the moist cake and the thick layer of the crunchy crumble topping. Yum. I have wanted to create an Amalgam Kitchen version, grain-free, refined sugar free, with added fresh blueberries and a thick layer of crunchy crumble topping. Mission accomplished. This recipe is part of my Easter Recipe Countdown, where I will be adding recipes you can include on your Easter brunch menu. It is absolutely perfect to add your holiday table. It is easy to make, festive and absolutely delicious. The cake is perfectly moist, with bursts of blueberries and the crumble topping adds a perfect crunch. Blueberries are low sugar and high in antioxidants. Serve with fresh berries and a dollop of your favorite whipped topping.
Gather
Cake
2 cups/ 172 grams paleo flour
1 teaspoon / 5.69 grams baking soda
1/2 teaspoon/ 2.84 grams salt
3/4 cup/ 170 grams vegan butter
2 eggs
1/2 cup/ 100 grams coconut sugar
1/4 cup/ 50 grams monk fruit
1 teaspoon/ 4.93 ml vanilla extract
1/2 cup/ 118 ml almond milk
2 teaspoons / 9.86 ml lemon juice
1 heaping cup/ 200 grams fresh blueberries
Crumble
1.5 cups/ 300 grams paleo flour
3/4 cup/ 150 grams coconut sugar
2 teaspoons/ 11.8 grams cinnamon
1/2 teaspoon /2.84 grams nutmeg
1/8 cup/ 30 ml avocado oil
4 tablespoons / 56.7 grams vegan butter (room temp)
Make
Cake
Add lemon juice to almond milk and set aside for 10 minutes. This makes a vegan buttermilk.
Grease a 8x8 pan and preheat the oven to 350 F/ 177 C.
Mix your dry ingredients together; the flour, baking soda, and salt.
Beat the butter and sugar until smooth, add then add the eggs and then vanilla.
Mix the dry and wet ingredients together and then fold in your “buttermilk” and then blueberries into your batter.
Pour the batter into your prepared pan.
Crumble
Add the flour, coconut sugar, cinnamon, and nutmeg into a medium sized bowl and mix. Add the oil and vegan butter and using your hands, mix the flour and wet ingredients together until you form a crumbly texture. Layer evenly over the cake batter. Bake for 50-60 minutes, checking at the 45 minute marker, until set and knife comes out mostly clean.
Recipe developed by Katherine Howell and Anna Getty
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