Paleo Blueberry Coffee Cake (AIP, Nut Free, Gluten Free)
Recipe Key
This Paleo AIP Blueberry Coffee Cake is a lighter, healthier version of a classic treat. It’s a moist and fluffy cake layered with fresh blueberries and topped with a vanilla drizzle. Even though it’s egg-free, nut-free and dairy-free it’s incredibly delicious. Enjoy it for breakfast, snack or dessert.
Traditionally coffee cake is a moist, tender cake that’s often topped with some kind of streusel topping or drizzled with a glaze and served alongside coffee or tea at breakfast or brunch.
I’ll admit it’s challenging to make a moist cake without nuts or eggs. Many of my paleo desserts are made with almond flour, but I’m nut free at the moment. After a few tries I was thrilled how delicious this Paleo Blueberry Coffee Cake came out.
Here I use tiger nut flour combined with coconut flour and arrowroot to create an amazingly soft and fluffy texture. Tiger nut flour has a naturally sweet, nutty flavor that goes great with the juicy blueberries.
Tiger nuts are tubers, like sweet potatoes, though much smaller in size. They get their name from the stripes on the tubers’ exterior. These marble-sized tubers are chewy and taste a little like almonds and pecans.
To make this cake egg free I use a gelatin egg, (recipe below) which is a great binder. I find that it blends in even more smoothly than seed ‘eggs’ but if you’re vegan you can substitute a flax egg (recipe included).
Coffee cakes can be baked in any style or type of baking pan. Some of the more popular baking pans used are bundt pans, tube pans, loaf pans, and rectangular, square or round cake pans.
I make this Paleo Blueberry Coffee Cake in a square pan lined with parchment paper. I use one sheet of paper to line 2 sides and the bottom. It prevents sticking and makes it easy to remove from the pan by grabbing the sides of the parchment paper and lifting it out.
I drizzle the cake with a vanilla/coconut glaze made with coconut butter, coconut milk, honey and vanilla. While it’s not technically a glaze it’s really good and totally paleo and AIP. A traditional glaze is made with powdered sugar and milk or juice.
Tips For Making Paleo Blueberry Coffee Cake
Weigh the flours. I highly recommend using a scale to measure the flours so it comes out perfectly. If you use a measuring cup, don’t pack the flour in. Take a spoon and add the flour to the cup, then level off.
Sift the dry ingredients. Tiger nut flour and the other dry ingredients often have lumps. It’s best to sift them together after weighing or measuring.
Fresh Blueberries are best. Frozen blueberries can be used but they tend to be much wetter. If you use frozen don’t thaw them. Limit how much you stir the batter, because it colors the batter as you stir. If the batter turns a little purple, that’s okay.
Mix the coconut milk thoroughly before measuring. If it’s partially solid put the can in a pot of hot water to melt, then mix and measure.
Vanilla Extract is only AIP-friendly if its heated to remove the alcohol. In this case we bake the cake and the alcohol is removed. If you prefer more purity use vanilla powder.
Everyone will love this moist tender coffee cake with juicy blueberries even if they’re not on any special diet. It’s paleo, AIP, gluten free, dairy free with just the right amount of sweetness and there is a vegan option.
This is the perfect spring/summer treat. Serve it with coffee, tea or your favorite hot beverage.
Please, let me know how you liked this Paleo Blueberry Coffee Cake in a comment below! Make sure to share this recipe with your friends on Facebook, save it on your favorite Pinterest board and subscribe to my weekly newsletter so that you never miss a post!!
Lots of Love and Hugs!
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PrintPaleo Blueberry Coffee Cake (AIP, Nut Free)
This is a lighter, healthier version of a classic treat. It’s a moist and fluffy cake layered with fresh blueberries, topped with a vanilla drizzle.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: Paleo, AIP, Gluten Free, Dairy Free, Vegan Option Refined Sugar Free
Ingredients
- 72 grams coconut oil (1/2 cup) melted & cooled
- 110 grams tigernut flour (3/4 cup)
- 70 grams arrowroot starch (1/2 cup)
- 36 grams coconut flour (1/3 cup)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon lemon zest
- 3/4 cup blueberries*
- 1/4 cup full fat coconut milk*
- 1/4 cup applesauce
- 1/3 cup maple syrup
- 2 Tablespoons lemon juice
- 1 teaspoon organic vanilla
- 2 gelatin eggs made using directions below
Two Gelatin Eggs
- 3 tablespoons warm water
- 2 Tablespoons grass fed gelatin
- 3 Tablespoons very hot water
Vanilla Glaze
- 1/4 cup coconut butter, warm and soft but not melted
- 2 tablespoons coconut milk
- 2 tablespoons maple syrup
- Pinch Celtic sea salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Prepare an 8” square pan using 1 sheet of parchment paper to line the bottom and 2 sides. Grease the remaining 2 sides with a thin layer of coconut oil.
- Melt coconut oil and set aside.
- In a medium bowl sift together the tigernut flour, arrowroot starch, coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together the coconut milk, applesauce, maple syrup, lemon juice, and cooled coconut oil.
- Add lemon zest and blueberries to the flour mixture and stir to distribute evenly.
- Add the wet ingredients to the dry, stir until almost combined.
- Make your gelatin eggs, directions below. DON’T LET THE GELATIN EGGS SIT.
- Immediately stir gelatin eggs into the mixture to combine evenly. It will be thick. Immediately pour into the prepared pan and spread evenly using a spatula to make smooth as possible.
- Bake for 30-35 minutes.
- Remove and test with a toothpick. When it comes out clean the cake is done. If not done, continue baking for 2-4 minutes more until it’s done.
- Let cool completely at least 30 minutes.
- While the cake is cooling make the vanilla drizzle.
- Remove from the pan by running a knife along the sides of the cake without any parchment to loosen. Grab the wings of the parchment and lift up and place on a plate or wire rack.
- Use a spoon to drizzle the icing over the cake once it has cooled a bit.
- Store leftover cake at room temperature for 2 days or in the refrigerator for up to 4 days. Remove from the refrigerator and let sit at room temperature for 30 minutes for best texture.
Two Gelatin Eggs
- Pour 3 tablespoons of water into a bowl. Sprinkle with the gelatin and let sit 1 minute. The gelatin will begin to bloom. Mix it together until the gelatin is wet and mostly dissolved. It will be very thick.
- Pour 3 tablespoons hot water over the mixture and whisk vigorously using a mini whisk or fork. You will see the gelatin start to dissolve.
- Mix until there are no more lumps and add to your recipe
Vanilla Glaze
- In a small bowl, gently mix the soft coconut butter with coconut milk, maple syrup, and vanilla extract. Mix until evenly combined.
- If the icing is too thick, add more coconut milk to make a good drizzle consistency.
- Use a spoon to drizzle the icing over the cake once it has cooled a bit.
Notes
Mix the coconut milk thoroughly before measuring. If it is partially solid put the can in a pot of hot water to melt. Mix and measure.
Fresh Blueberries are best. Frozen blueberries are also fine but they tend to be much wetter. If you use frozen don’t thaw them. Limit how much you stir the batter, because it colors the batter as you stir. If the batter turns a little purple, that’s okay.