81% would make again
Gluten-Free Blueberry Coffee Cake
featured in Irresistible Gluten-Free Desserts
Try this delicious take on a coffee cake that is both gluten free and high in protein! With 11 grams of protein per serving and no refined sugars or flours, this coffee cake is the perfect way to jump start your day!
Tasty Team
November 13, 2020
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 5 min
1 hr 5 min
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 5 min
1 hr 5 min
Ingredients
for 10 servings
Streusel Topping
- ¼ cup almond flour (25 g)
- ¼ cup coconut flour (25 g)
- 1 tablespoon dark brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons coconut oil, chilled
- 2 tablespoons maple syrup
- ⅓ cup finely chopped pecan (40 g)
Coffee Cake
- 1 ¼ cups plain greek yogurt (355 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil (65 g), plus more for greasing
- ½ cup maple syrup (170 g)
- 1 teaspoon apple cider vinegar
- 1 cup almond flour (95 g)
- ⅔ cup coconut flour (65 g)
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 pt blueberry (475 g)
Nutrition Info
- Calories 338
- Fat 22g
- Carbs 32g
- Fiber 10g
- Sugar 20g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
- Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
- In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
- Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
- Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
- Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
- Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
- Enjoy!
Ingredients
for 10 servings
Streusel Topping
- ¼ cup almond flour (25 g)
- ¼ cup coconut flour (25 g)
- 1 tablespoon dark brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons coconut oil, chilled
- 2 tablespoons maple syrup
- ⅓ cup finely chopped pecan (40 g)
Coffee Cake
- 1 ¼ cups plain greek yogurt (355 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil (65 g), plus more for greasing
- ½ cup maple syrup (170 g)
- 1 teaspoon apple cider vinegar
- 1 cup almond flour (95 g)
- ⅔ cup coconut flour (65 g)
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 pt blueberry (475 g)
Nutrition Info
- Calories 338
- Fat 22g
- Carbs 32g
- Fiber 10g
- Sugar 20g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
- Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
- In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
- Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
- Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
- Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
- Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
- Enjoy!
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