Gluten Free Blueberry Low Fat Cake

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Average Rating: 5 | Rated By: 1 users

This gluten free blueberry low fat cake is moist and loaded with healthy blueberries.  The use of coconut milk adds a nice and natural coconut richness without being overwhelmingly tropical. All you need is thirty minutes including prep time, and you will have a healthy delicious blueberry cake. Next time you are craving something sweet try this fast and easy gluten free cake recipe

 

Ingredients

  • 2 Tbsp. coconut oil
  • ½ cup coconut sugar
  • 1 large egg
  • 1 Tbsp. fresh lemon juice
  • 1 cup gluten free all purpose flour
  • ½ tsp. sea salt
  • 2 tsp. aluminum free baking powder
  • 1-cup fresh or frozen blueberries
  • ¾ cup coconut milk
  • 1 tbsp. pure maple syrup
  • 1 Tbsp. ground cinnamon
  • Instructions

  • Preheat oven to 400 F
  • Whisk together coconut oil, coconut sugar, egg, lemon juice and coconut milk
  • In a large bowl combine flour, salt, baking powder and blueberries
  • Add wet ingredients to dry mix and stir until blueberries are well covered (do not over-stir)
  • Pour batter into an 8” x 12” baking pan lined with parchment paper, drizzle with maple syrup and sprinkle with cinnamon. Bake for 15 - 20 minutes at 400 F or until a toothpick inserted in the center comes out clean


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