Description

This healthy blueberry breakfast cake is a great weekend brunch dish. Paleo, vegan and gluten free!

Ingredients

Scale

2 chia eggs (2 Tbsp ground chia seed + 6 Tbsp water)
1 1/2 cups blanched almond flour (128g)
1/3 cup tapioca flour (44g)
3 Tbsp coconut flour (22g)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup + 2 Tbsp almond milk
1/4 cup melted coconut oil
2 Tbsp honey
1 Tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1/2 heaping cup fresh blueberries

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Instructions

Preheat oven to 350 degrees F.
Line an 8" x 8" baking pan with parchment paper, set aside.
In a small dish, make the chia eggs* Set aside.
In a medium-sized mixing bowl, combine the dry ingredients. This includes the almond four, tapioca flour, coconut flour, baking soda and salt.
In a separate mixing bowl, whisk together the wet ingredients. This includes the chia eggs, almond milk, melted coconut oil, honey, lemon juice, lemon zest and vanilla.
Pour the wet mixture into the dry mixture and mix with a spatula until well combined.
Fold the blueberries into the mixture.
Pour the batter into the lined baking pan.
Bake in the oven at 350 degrees for 45 minutes.
Remove pan from oven and cool cake to room temperature in the pan**
Optional: frost cooled cake.***
Cut and serve.
Leftovers best stored in fridge.

Notes

*Each chia egg is 1 Tbsp ground chia seed + 3 Tbsp water. I grind my own chia seeds using a coffee grinder.

**It is important to let the cake cool in the baking dish to room temperature before removing it from the pan. This allows the cake to fully set. Even better, let the cake cool overnight in the fridge for a perfectly even cut.

***Frosting is optional. I frosted this cake with coconut cream from a can of full fat coconut milk.