Blueberry Struesel Cake Gluten-free

Streusel Topping :

- 1/2 cup old fashioned rolled oats
- 1/4 cup Tapioca Flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons organic Ghee
- 3 tablespoons Coconut Sugar
Cake 
Cake :

- 1 cup Almond Flour
- 3/4 Cashew Flour
- 1/4 cup Tapioca Flour
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons Ground Cinnamon
- 1/3 cup organic Ghee
- 1 cup Coconut Sugar
- 3 eggs
- 2 teaspoons Vanilla
- 1/3 cup Plain yogurt or sour cream
- 1 1/2 cups Blueberries ( fresh or frozen ) tossed with 3 tablespoons of Tapioca Flour .

Directions :

- Preheat oven to 350 F . Line a 9 or 10 inch spring form pan with parchment paper and spray sides with non stick spray .
- Combine Streusel ingredients in a small bowl ; set aside .
- In a large bowl , add dry ingredients & whisk until combined well .
- Add sugar , ghee , eggs , vanilla & yogurt Over dry ingredients and whisk until combined and you get a slightly thick batter .
- Add 3 tablespoons of Tapioca flour over blueberries and mix in a small bowl . Add the blueberries over the batter mixture and fold in until we’ll incorporated .
- Spoon batter into pan , top off with streusel topping .
- Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
- Serve warm or cold . Drizzle some maple syrup if desired. Enjoy 😊

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