Gluten-Free Honey Blackberry Coffee Cake

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This golden honey coffee cake is packed with blackberries and has a lovely lemon scent. A nutritious recipe you can feel good about, this gluten-free blackberry honey coffee cake is light and moist and also dairy free. Enjoy this delicious coffee cake healthy enough to serve as breakfast or a snack later in the day

Ingredients

  • 3 large eggs
  • 1/3 cup extra virgin olive oil
  • ½ cup liquid honey
  • 1 ½ cups non-dairy milk (coconut, almond, rice)
  • 1 Tbsp. fresh lemon juice
  • Zest of 1 lemon
  • 1 cup white rice flour
  • 1/2 cup almond flour
  • 1/4 cup arrowroot starch/flour
  • 1 Tbsp. potato flour
  • 2 tsp. GF aluminum free baking powder
  • 1 tsp. GF baking soda
  • ½ tsp. GF ground turmeric
  • 1/2 tsp. sea salt
  • 1/2 tsp. xanthan gum
  • 10 oz. fresh or frozen blackberries
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    Instructions

  • Preheat oven to 350 F and spray a 12-cup (10-inch) Bundt pan with non-stick cooking oil
  • Whisk the eggs with an electric mixer for one minute. Add olive oil and honey and whisk together.
  • Add milk, lemon juice, and lemon zest and stir to combine
  • In a large bowl combine flour, baking powder, baking soda, turmeric, salt and xanthan gum. Add wet mixture and whisk together until batter is smooth
  • Add blackberries and gently stir into the batter
  • Pour batter into prepared pan and bake for 1 hour
  • Cool cake in the pan for 10 minutes and then turn cake out onto a wire rack to cool


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