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Gluten-Free Blueberry Breakfast Cake


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  • Author: Emily Smith
  • Total Time: 35 minutes

Description

Have your cake and eat it too – for breakfast! A healthy, fruit-filled cake that tastes like a cross between muffins and scones.


Ingredients

Scale
  • 1 1/2 cup of gluten-free oats
  • 1 cup of all purpose gluten-free flour
  • 1 teaspoon of baking powder
  • 1 cup of almond milk
  • 1/4 cup of virgin coconut oil (liquid)
  • 3 eggs
  • 1/4 cup of raw honey or raw sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1 1/2 cups of fresh bluebberies

Instructions

  1. Preheat oven to 350 F.
  2. Grease two 8 inch cake pans.
  3. In a small mixing bowl, whisk eggs and oil.
  4. In a large mixing bowl, combine flour, oats, spices, baking powder. Stir.
  5. Pour in almond milk and honey (or sugar). Stir slowly.
  6. Add in whisked eggs.
  7. Gently add in blueberries.
  8. Split the mixture into two prepared cake pans.
  9. Tap the sides to ensure even distribution.
  10. Bake for 25-28 minutes or until centre comes out clean with a knife.
  11. Let cool (10-15 minutes) before serving.

Notes

  • Blueberries can easily be substituted for favorite fruit, nuts, raisins, or dark chocolate chips.
  • Prep Time: 10
  • Cook Time: 25