This gluten free, dairy free, and oil free blueberry almond cake will become your new favorite summer recipe. This cake is moist, has the perfect touch of sweetness, and is loaded with blueberries. Although this is an amazing dessert, it also pairs beautifully with a cup of coffee! Not matter how you enjoy this blueberry almond cake, it won’t last long. And extra bonus, this recipe can made in one bowl for easy clean-up.
This gluten free cake is so simple and easy to make. But here a few tips when making this delicious treat.
- You will need to coat the blueberries a little bit of flour to prevent them from sinking to the bottom while baking. Make sure that you choose a gluten-free flour if you have a gluten sensitivity or allergy.
- Watch the cook time closely to you don’t over bake this. It is best when the batter has just set.
- Although this cake probably wont last long, make sure to store the cake on the counter for about 2-3 days or in the refrigerator for about 4 days. The texture comes out perfectly moist, but that can cause the cake to spoil quicker.
- Fresh blueberries work best in this recipe, but feel free to switch out for frozen if needed. Do do not defrost the blueberries when going with frozen.
If you give this blueberry almond cake a try, be sure to let me know how it turns out and tag me on Instagram so I can see your creations.
Blueberry Almond Cake
A gluten-free almond cake loaded with fresh blueberries.
Ingredients
- 1 1/2 C. Almond flour
- 3/4 C. Blueberries
- 2 tsp flour use gluten free flour if needed
- 1/2 C. Almond butter
- 1/4 C. Applesauce
- 1 egg
- 1/2 tsp. Almond extract
- 1/2 C. Maple syrup
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
- 1 tsp. Baking soda
- Handful of almond slices
- Powdered sugar optional for dusting
Instructions
- Combine the almond butter, applesauce, egg, maple syrup, almond and vanilla extract together into a large mixing bow. Whisk together until smooth. Add in the almond flour, salt and baking soda. Stir until combined. Toss the blueberries in 2 tsp. Of flour. Add to the batter and fold in.
- Pour the batter into a greased 9 inch round cake pan. Top with a handful of sliced almonds (add or less to personal taste). Bake at 350 degrees for 28-32 minutes or until cake is set. Be careful not to over bake! Let cool and dust with powdered sugar. Enjoy!
Tried this recipe?Let us know how it was!
