Gluten Free Blueberry Low Fat Cake

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Average Rating: 5 | Rated By: 3 users

This gluten-free blueberry low fat cake is moist and loaded with healthy blueberries.  The use of coconut milk adds natural coconut richness without being overwhelmingly tropical. Next time you are craving something sweet, try this fast and easy gluten-free  blueberry low fat cake

 

Ingredients

  • 2 Tbsp. coconut oil, melted
  • ½ cup coconut sugar
  • ¾ cup coconut milk
  • 1 large egg, at room temperature
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 1 cup all-purpose baking flour
  • 2 tsp. aluminum-free baking powder
  • ½ tsp. pure sea salt
  • 1 cup fresh blueberries
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. GF ground cinnamon
  • Instructions

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


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