Gluten Free Blueberry Low Fat Cake

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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