Ricotta Gluten-Free Breakfast Cake With Blueberries

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Average Rating: 5 | Rated By: 4 users

I am starting the day on a sweet note with this Ricotta Gluten-Free Breakfast Cake with Blueberries. Moist, light, this gluten-free breakfast cake is lightly sweetened with coconut sugar and healthy blueberries. For extra flavour, the breakfast cake is hinted with fresh lemon juice and vanilla. Each bite filled with sweet blueberries adding extra sweetness and keeping the cake moist. The cake is simple, not too sweet and packed with antioxidant-rich blueberries. This is not one of those gluten-free breakfast cakes that look perfect, because it has a bit of the rustic, warm, comfort food feel. Enjoy for breakfast, brunch, snack or dessert with a dollop of vanilla bean ice cream.

♥ Is coconut sugar healthier than white sugar?

First, coconut sugar can be easily substituted in baking for white or brown sugar. Coconut sugar comes from the coconut palm tree and is made by heating the sap of the coconut flower until most of the liquid has evaporated. This means it is hardly processed. In terms of calories, coconut sugar has 45 calories per tablespoon vs 48 calories for white sugar. According to the Food and Nutrition Research Institute, compared to white sugar, coconut sugar contains higher levels of minerals like calcium, zinc, iron and potassium and also has traces of antioxidants. The significant difference between coconut sugar and white sugar is that coconut sugar has a much lower glycemic index than white sugar. This means that coconut sugar won’t make your blood sugar spike as white sugar does. When it comes to baking with coconut sugar,¬†the ratio is typically 1 for 1. You can find coconut sugar in most supermarkets, but I found Amazon has the best selection of different brands of coconut sugar. For baking, my favourite is fine grain coconut sugar.¬†Check out our wide selection of gluten-free recipes using coconut sugar

Ingredients

  • 1 cup good quality ricotta cheese, at room temperature
  • 3 large eggs, at room temperature
  • 1/3 cup unsalted butter, softened
  • 2 tablespoons fresh lemon juice plus 1 tablespoon lemon zest
  • 1 tsp. Pure vanilla extract
  • 1 1/4 cup all-purpose gluten-free flour blend with xanthan gum
  • 1/2 cup fine grain coconut sugar
  • 1/4 cup tapioca flour/starch
  • 1 1/2 tsp. GF aluminum-free baking powder
  • 1/4 tsp. Baking soda
  • 1 1/2 cups fresh or frozen blueberries, divided
  • Optional topping; powdered sugar
  • Instructions

  • Preheat oven to 350 F and grease a 9-inch round baking pan
  • Using an electric mixer at medium-high speed whisk together ricotta, eggs, butter, lemon zest, lemon juice and vanilla until smooth
  • In a large bowl, add flour, coconut sugar, tapioca flour, baking powder, baking soda and salt
  • Add wet mixture to dry ingredients and using a spatula mix well. The dough will be thick. Add 1 cup of blueberries and give it a gentle stir
  • Transfer batter into prepared baking pan and using a wet spatula evenly spread the batter. Scatter with remaining blueberries over the top pressing the blueberries gently into the batter
  • Bake for 45 minutes. Cool in the pan completely
  • Once the cake has cooled, lightly dust with powdered sugar if you wish


  • Leave a Comment

    2 Responses to Ricotta Gluten-Free Breakfast Cake With Blueberries

    • pfleetwood March 8, 2020

      Absolutely delicious! Friends and family that are not Gluten Free are asking for the recipe.

      • Kristina March 9, 2020

        Thank you for letting me know. Always nice to hear positive feedback, Kristina

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