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Blueberry Almond Cake

This cake is great as a breakfast loaf as a version of French Toast or as a delicious and satiating snack.
Course Breakfast, Dessert, Snack
Cuisine American, healthy
Keyword blueberries, cake, glutenfree, refinedsugarfree
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 265kcal
Author Chef Allen Campbell
Cost $14

Equipment

  • 1 Blender optional

Ingredients

Dry Ingredients

  • 1 ¼ cup almond flour
  • 1 ¼ cup oat flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda

Wet Ingredients

  • 2 cups blueberries
  • 1 cup almond milk (just almonds and water on ingredient label if not making your own)
  • 2 ea eggs
  • 2 tbsp coconut oil

Topping

  • 2 tbsp sliced almonds
  • 2 tbsp dried blueberries
  • 1 tbsp raw honey

Instructions

  • Preheat oven to 350°
    Line a loaf pan with parchment paper that is lightly coated in coconut oil.
    Combine dry ingredients.
  • Blend baked blueberries, almond milk, eggs, and coconut oil for 10 seconds.
    Whisk together with dry ingredients.
  • Spread sliced almonds and dried blueberries evenly across the top of and bake for 28-32 minutes.
  • While still warm, drizzle raw honey over the top of cake toadd flavor and moisture.
    Cool completely before slicing.

Nutrition

Calories: 265kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 146mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg