Description
Moist gluten-free cake bursting with juicy blueberries and rich almond butter flavor. Perfect for breakfast or dessert!
Ingredients
- Wet Ingredients:
- ½ cup creamy almond butter (no sugar added)
- â…“ cup maple syrup or honey
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ¼ cup almond milk
- Dry Ingredients:
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- The Star:
- 1 cup fresh blueberries
Instructions
- Prep Like a Pro: Preheat oven to 350°F. Grease an 8-inch cake pan.
- Mix the Wet Team: Whisk almond butter, maple syrup, eggs, vanilla, and almond milk.
- Dry Team Assemble: Sift almond flour, coconut flour, baking powder, and salt.
- Marry the Two: Gently fold dry ingredients into wet mix.
- Blueberry TLC: Toss berries in 1 tbsp almond flour, then fold into batter.
- Bake to Perfection: Bake 30-35 minutes until toothpick comes out clean.
- Cool & Devour: Cool 10 minutes in pan, then transfer to rack.
Notes
Storage: Keeps 3 days refrigerated or freeze for 2 months.
Substitutions: Use peanut butter instead of almond butter, or frozen berries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg