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Paleo Blueberry Coffee Cake (AIP, Nut Free)

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  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 9 servings 1x


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.



Two Gelatin Eggs

  • 3 tablespoons warm water
  • 2 Tablespoons grass fed gelatin
  • 3 Tablespoons very hot water

Vanilla Glaze


  1. 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.
  2. Melt coconut oil and set aside.
  3. In a medium bowl sift together the tigernut flour, arrowroot starch, coconut flour, baking soda, and salt. Set aside.
  4. In another bowl, whisk together the  coconut milk, applesauce, maple syrup, lemon juice, and cooled coconut oil.
  5. Add lemon zest and blueberries to the flour mixture and stir to distribute evenly.
  6. Add the wet ingredients to the dry, stir until almost combined.
  7. Make your gelatin eggs, directions below. DON’T LET THE GELATIN EGGS SIT.
  8. 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.
  9. Bake for 30-35 minutes.
  10. 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.
  11. Let cool completely at least 30 minutes.
  12. While the cake is cooling make the vanilla drizzle.
  13. 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.
  14. Use a spoon to drizzle the icing over the cake once it has cooled a bit.
  15. 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

  1. 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.
  2. 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.
  3. Mix until there are no more lumps and add to your recipe

Vanilla Glaze

  1. In a small bowl, gently mix the soft coconut butter with coconut milk, maple syrup, and vanilla extract. Mix until evenly combined.
  2. If the icing is too thick, add more coconut milk to make a good drizzle consistency.
  3. Use a spoon to drizzle the icing over the cake once it has cooled a bit.


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.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Bake
  • Cuisine: Paleo, AIP, Gluten Free, Dairy Free, Vegan Option Refined Sugar Free