Heavenly Blueberry Coconut Coffee Cake
Heavenly Blueberry Coconut Coffee Cake is a wonderful dairy free and grain free recipe for breakfast, snack or dessert. This uses coconut flour, coconut milk, coconut oil, stevia and nuts. Very adaptable to any palate and diet. Serves 12 as is using a 9x13 pyrex baking dish, or you may halve the recipe and use an 8x8 size baking dish.
Servings: 12 servings
Calories: 447kcal
Ingredients
Cake Ingredients
- 8 eggs free range organic or omega-3 are best
- 3/4 cup coconut oil
- 1/4 - 1/2 teaspoon stevia extract powder I use Trim Healthy Mama brand stevia
- 1 tablespoon pure vanilla extract gluten free is best
- 13.5 ounces coconut milk homemade or typically one can
- 1 cup coconut flour separated into thirds (do not pack)
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sea salt
- water
- 2 cups wild blueberries or berries of choice
Topping Ingredients
- 1 1/2 cups almonds soaked is best or you may try my favorite Trail Mix Muesli as a topping
- 1/2 cup unsweetened coconut flakes
- 2 pinches stevia extract powder or to taste
- 3 tablespoons softened coconut oil
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg optional
- pinch sea salt
- 1 cup wild blueberries
Instructions
- With a whisk mix eggs, coconut oil, vanilla, and milk.
- Add coconut flour 1/3 cup at a time mixing and letting it rest a little between additions.
- Add stevia, salt, baking soda and apple cider vinegar. Mix well.
- If at this point the batter is too thick after resting a little, add water. Start with 1/4 cup at a time. I have had to go to a full 3/4 cup of water. You want the consistency of a nice creamy, slightly thick cake batter.
- Fold in 2 cups of blueberries. Pour into greased 9X13 inch pyrex.
- Mix together nuts, stevia, salt, coconut and coconut oil for the topping with a fork in a bowl. Sprinkle evenly over the top of the cake.
- Lastly, sprinkle the blueberries evenly over the top.
- Place in the oven at 350 degrees. Bake for 45 minutes. Check at 40 minutes to be sure it is not over browning. If it is and needs a longer cooking time, cover with aluminum foil to keep the topping from burning. You may need to cook for another 10-15 minutes longer.
- To test cake for done-ness, make sure that the cake is not jiggling in the center when you pull it out. You may also test using a toothpick. It is best if you have a little crumb left on the toothpick.
- Let the cake cool for a few minutes before cutting or overnight. I haven't decided whether I like it better the day of or the day after.
- Serve and enjoy!
Notes
This may take up to an hour to cook, so be watchful.
Nutrition
Calories: 447kcal | Carbohydrates: 18g | Protein: 10g | Fat: 39g | Saturated Fat: 26g | Cholesterol: 109mg | Sodium: 257mg | Potassium: 284mg | Fiber: 8g | Sugar: 6g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 3mg