GF/DF Almond & Blueberry Cake
Posted: | Categories: Recipes | Tags:cakes dairy free dessert gluten-free
GF/DF Almond & Blueberry Cake
Melissa Ben-Ishay
The first time I made this cake, I loved it. It was a riff on the cake on the back of the Almond Flour bag. I knew I had to make it again, and I needed to find a use for all the blueberries in my freezer. The blueberry swirl makes it look so impressive, and it’s gluten-free and dairy-free. (You’d never know!)
Ingredients
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2 cups frozen blueberries
2 tablespoons maple syrup
¼ teaspoon salt
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1 cup granulated sugar
Zest of 2 lemons
4 large eggs
1 tablespoon vanilla paste
½ cup Greek yogurt
⅓ cup olive oil
1 teaspoon almond extract
½ cup coconut flour
1¾ cups almond flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Juice of 1 lemon
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Separately, fill a bowl with ice.
- Place the blueberries in a small pot over medium heat. Add the maple syrup and a pinch of salt and let cook, stirring occasionally, until the blueberries are liquified and start to form a syrup. Remove from heat and place the pot in the ice bath, whisking to cool. Set aside.
- In a large bowl, smush together the sugar and lemon zest with your fingers. Whisk in the eggs, vanilla, yogurt, olive oil, and almond extract.
- Whisk in the coconut flour, almond flour, salt, baking powder, and baking soda. Finally, stir in the lemon juice.
- Transfer the batter to the prepared baking sheet. Spoon the blueberry syrup in little globs over the batter, then take a toothpick or skewer to create a marble pattern.
- Bake for 30 minutes, until the cake springs back when you press it lightly. Let cool before slicing.
