Gluten Free Blueberry Crumb Cake
Ingredients
Cake Ingredients
-
2
cups
gluten free flour
-
2
tsp
baking powder
-
½
tsp
salt
-
1
large
egg
-
⅔
cup
pure maple syrup
-
¼
cup
melted coconut oil
-
1
tsp
vanilla extract
-
⅓
cup
coconut milk
-
2
cups
blueberries
Topping Ingredients
-
⅔
cup
oats
-
⅔
cup
whole grain cornmeal
-
¼
cup
shredded unsweetened coconut
-
¼
tsp
cinnamon
-
¼
cup
melted coconut oil
-
¼
cup
pure maple syrup
Instructions
- Preheat the oven to 375°F and grease a 9-inch square baking pan.
- In a small bowl, mix the gluten free flour, baking powder, and salt.
- In a large bowl, combine the egg, maple syrup, melted coconut oil, and vanilla extract.
- Gradually add the flour mixture alternating with the coconut milk, stirring gently.
- Fold in the blueberries and transfer the batter to the prepared pan.
- For the topping, mix oats, cornmeal, coconut, and cinnamon in a small bowl.
- Add melted coconut oil and maple syrup to the topping mixture and combine.
- Spread the topping evenly over the cake batter.
- Bake for about 40 minutes until the topping is golden and a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
295
Total fat
12g
Total carbohydrates
45g
Total protein
4g
Sodium
107mg
Cholesterol
14mg
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