This cake is gluten and dairy-free! It is super moist. You can enjoy it warmed up with your choice of ice cream or coconut whipped topping or just topped with fresh berries.
Ingredients
Recipe serves 8-10
Ingredients for the cake batter
2 1/2 cups gluten-free flour blend, divided (you may use any all-purpose gluten-free four or refer to my go-to flour blend located under my Gluten-Free Poppy Seed Cake)
2 1/2 tsp baking powder
1/4 baking soda
3/4 cup coconut sugar
1/2 cup shredded coconut (unsweetened)
1/2 tsp cinnamon
1/2 tsp salt
1 cup oat yogurt, plain, vegan (I use Riviera brand)
1 tsp vanilla
1/4 cup coconut milk, unsweetened
2 eggs
1/2 cup vegan butter, melted and cooled
1 shot espresso, cooled (1oz) (optional)
2 cups fresh blueberries, washed and dried
icing sugar for topping
Ingredients for streusel topping
3/4 cup gluten-free flour blend
1 tsp cinnamon
1/4 cup coconut sugar
pinch salt
4 tbsp vegan butter, melted
Preparation
Preparation for cake batter
Preheat oven to 375ºF. Lightly grease a 9-inch square baking pan. Set aside.
Toss the blueberries in two tablespoons of flour. Set aside.
Add the remaining flour, baking powder, baking soda, sugar, coconut, cinnamon, and salt in a large bowl. Mix to combine and make a well in the centre.
Add the yogurt, vanilla, coconut milk, eggs, espresso, and butter in a separate medium bowl. Whisk until well combined.
Pour the yogurt mixture into the flour mixture and stir with a spatula until fully incorporated. Fold in the blueberries.
Pour the batter into the prepared pan and smooth out the top. Set aside to rest as you prepare the streusel topping.
Preparation for the streusel topping
In a small bowl, add all the ingredients for the streusel and mix with a fork until well combined; you may leave some larger clumps.
Sprinkle the streusel mixture evenly on top of the cake batter (I prefer to use my hands for this step).
Bake the cake for 50-55 minutes, or until a toothpick or knife inserted in the centre comes out clean.
I like to allow the cake to cool and sprinkle it with icing sugar to serve.
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