Gluten-Free, Grain-Free Blueberry Coffee Cake

adapted by Carrie from Paleo on Main

free of gluten, grains, dairy, white sugar, and soy

Cake Batter Ingredients: 

2 cups blanched almond flour

1/2 cup arrowroot starch

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 cup full-fat coconut milk

2 large eggs

1/4 cup honey or maple syrup

1 tablespoons pure vanilla extract

1 cup frozen or fresh blueberries

Streusel Topping Ingredients:

2-3 tablespoons coconut palm sugar

1/2 teaspoon cinnamon

1/2 cup crushed pecans or walnuts

3 tablespoons butter or coconut oil, optional for dotting on top


Preheat oven to 325 degrees. Grease an 8x8 baking dish with coconut oil or butter and set aside. In a large bowl whisk together almond flour, arrowroot starch, baking soda, seas salt, and ground cinnamon. Make a well in the center of the dry ingredients and add in the coconut milk, eggs, honey, and vanilla extract. Stir to combine into a thick batter. Fold in the blueberries. Pour into the greased baking dishes. Spread evenly throughout the pan. In a small bowl whisk together the coconut palm sugar, cinnamon, and pecans. Sprinkle over the casserole and dot the top of the casserole with butter or coconut oil if desired. Bake for 35-45 minutes until a toothpick or knife inserted in the middle of the cake comes out clean the crust is golden brown. Allow to cook for 15-20 minutes before slicing and serving.