Gluten Free Blueberry Chocolate Cake
Gluten Free Blueberry Chocolate Cake is a moist, delicious cake that is loaded with fresh blueberries, almonds and chocolate flavors. This cake is also gluten free, dairy free, paleo friendly and contains no granulated sugar.
Ingredients
Servings: 12 pieces
Equipment
- 10-inch springform cake pan
Ingredients
Cake:
- 1¼ cup almond flour
- 2/3 cup + 3 tablespoons tapioca flour/starch
- 1/3 cup + 1 tablespoon coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ½ cup maple syrup
- 2 large eggs
- 1½ cups coconut cream
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1/2 cup semi-sweet enjoy life chocolate chips
Topping:
- 1/2 cup of fresh or frozen blueberries
- ½ cup sliced almonds
- 3 tablespoons coconut sugar for topping
Instructions
- Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
- In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
- Add the coconut cream mixture all at once to the dry ingredients.
- Stir until just combined and no lumps remain.
- Pour in chocolate chips and stir to combine. Spoon batter into the prepared pan.
- Top batter with fresh or frozen blueberries, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.
- Bake for 40-45 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
- Top with any remaining berries.
Notes
The Cake will last well wrapped in the refrigerator, for up to 3 days