Gluten-, Dairy- And Sugar-Free Blueberry Coffee Cake

A wholesome, gluten-, dairy-, and sugar-free coffee cake with swirls of blueberry compote and a crunchy nut-and-seed topping, perfect for breakfast or brunch.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

Blueberry Compote

2 cups blueberries, plus ¼ cup for topping

¾ cup granulated allulose sugar replacement

1 tablespoon water

2 teaspoons lemon zest

2 teaspoons fresh lemon juice

1 teaspoon xanthan gum

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Crumb Topping

¼ cup chopped raw almonds

2 tablespoons unsweetened coconut flakes

2 tablespoons Swerve brown sugar replacement

2 tablespoons hempseed hearts

2 tablespoons natural almond flour

1 tablespoon unmelted virgin coconut oil

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Batter

1 cup blanched almond flour

¾ cup natural almond flour

¾ cup gluten-free cassava flour

1 teaspoon baking soda

¼ teaspoon coarse kosher salt

3 large organic eggs, room temperature

1 cup canned unsweetened coconut cream

1 tablespoon apple cider vinegar

2 teaspoons vanilla extract

Directions

Preheat oven to 375°F. Spray a 9x5-inch loaf pan with nonstick cooking spray; set aside.
For blueberry compote, in a small saucepan, combine 2 cups blueberries, allulose sugar replacement, water, and lemon zest and juice. Cook over medium heat for 10 to 12 minutes or until blueberries burst and sauce begins to thicken. Remove from heat; stir in xanthan gum. Set aside to cool.
For crumb topping, in a small bowl, combine chopped almonds, coconut flakes, Swerve brown sugar replacement, hempseeds, 2 tablespoons natural almond flour and coconut oil. Set topping aside.
For batter, in a large bowl, whisk together blanched almond flour, ¾ cup natural almond flour, cassava flour, baking soda and salt; set aside.
In a medium bowl, whisk together eggs, coconut cream, vinegar and vanilla until combined. Gently fold egg mixture into flour mixture just until combined. (Mixture will be thick.)
Spread half of the batter in prepared loaf pan. Spoon ½ cup blueberry compote in small spoonfuls on top of batter in pan; use a knife to lightly swirl. Carefully spread remaining batter on top. Top with ¼ cup blueberry compote; lightly swirl.
Sprinkle with ¼ cup blueberries, then the crumb topping. Bake for 55 to 60 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.
Cool in pan on wire rack for 10 minutes. Loosen edges from pan using a knife; remove from pan. Cool slightly on wire rack. Serve warm topped with remaining blueberry compote.