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This week, I’m sharing a recipe for delicious Blueberry Coffee Cake. It is free of gluten, dairy, eggs, nuts, soy and is also vegan. My inspiration for this recipe was a post by Gluten Free Gigi. This would be lovely served for brunch or to share at the office. It would also be great for any other occasion. It is light with a tender crumb and just the right amount of sweetness without being overly sweet. I really hope you enjoy this recipe. Please let me know what you think.

Happy cooking,
Nanci

Gluten Free Vegan Blueberry Coffee Cake

Yummy blueberry coffee cake gluten-free, dairy-free, and vegan.

Cake
2 cups Gluten Free Flour Blend – (mine includes xanthan gum and baking powder, if yours doesn’t then add 2 1/4 tsp. baking powder and 1/2 tsp. xanthan gum to this recipe)
1/2 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fresh or frozen blueberries
1/2 cup applesauce (regular or cinnamon)
2 Tbsp. coconut oil, melted
2Tbsp. ground flax meal + 4 Tbsp. hot water = egg replacer for 2 eggs
1/2 c. unsweetend coconut milk beverage
1/2 tsp. gf pure vanilla extract

Topping
1/2 cup gluten free oats
2 tsp. coconut oil
1/2 tsp. cinnamon
2 Tbsp. sugar

PREPARATION INSTRUCTIONS
In a small bowl combine flax meal and hot water. Set aside to gel for at least 5 minutes. Preheat oven to 350F. I used 325 because I have a convection oven and I used a glass pan. Lightly grease and 8×8 pan. 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, coconut oil, flaxmeal egg replacer, coconut milk and vanilla. Add to the dry ingredients and mix well. Pour batter into prepared pan. 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!

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