Gluten-Free Blueberry Cake

BLUEBERRY LOVE

Blueberries are one of my most favorite berries. And there are so many reasons why I love them: in addition to their sweet-tart flavor and visual appeal, they also have an impressive nutritional profile.

So, every year I await blueberry season to bake my favorite kinds of desserts. And that includes blueberry galettes, pies, muffins, and cakes.

GLUTEN-FREE BLUEBERRY CAKE

This year I made a simple one-bowl gluten-free blueberry cake with the combination of rice flours and tigernut flour. It ended up being such a great combo.

The cake is very soft, moist, and flavorful. Plus, it’s super easy to make and requires only one bowl.  It is also vegan (dairy-free and egg-free), nut-free, and soy-free.

MEET THE INGREDIENTS

This is what you’ll need to make this cake (You can find instructions and the exact measurements in the recipe card below.):

• white rice flour
• brown rice flour
• tigernut flour
• tapioca flour
• coconut cream
• rice milk
• 1 ripe banana
• agave syrup
• fresh blueberries
• baking powder

TIGERNUT FLOUR

There are so many reasons you should give tigernut flour a try. To mention just a few:

IT’S COMPLETELY GLUTEN-FREE, NUT-FREE, AND GRAIN-FREE

Tigernut flour is a nutritious flour made from root vegetables, and not nuts as its name implies. Since tigernuts are completely gluten-free, nut-free, and grain-free, this flour is also a wonderful alternative for people with certain food allergies.

IT’S HIGH IN FIBER

Not only is it high in fiber (around 15%), it is also packed with gut-friendly resistant starch.

IT’S NATURALLY SWEET

The flour has a slightly gritty texture and a unique sweet taste which allows you to cut back on added sugar.  It works really well in combination with other gluten-free flours and starches.

To get a better overview of all the benefits tigernuts offer, check out the following article:

Nuts about Tigernuts >>

HOW TO MAKE GLUTEN-FREE BLUEBERRY CAKE

Blueberries: Rinse fresh blueberries in cold water and gently pat them dry with a paper towel until all excess water has been thoroughly absorbed. Set aside.

STEP 1

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.

STEP 2

In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca, and baking powder.

STEP 3

Melt coconut cream (see Note on coconut cream) over low heat in a medium pot. Stir until smooth. Let it cool down a bit.  Once the coconut cream has cooled down a bit, blend it with rice milk and banana.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

STEP 4

Pour the blended banana mixture over the dry ingredients, add agave syrup, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed. Gently fold in fresh blueberries.

STEP 5

Pour the batter into the prepared cake tin and bake for approx. 40-42 minutes. Remove from the oven and let it cool down.

SERVING SUGGESTION

Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.

GLUTEN-FREE BLUEBERRY CAKE IS:

• Vegan (dairy-free, egg-free)
• Gluten-free
• Soy-free
• Nut-free
• Easy to make
• Flavorful
• Soft and fluffy

Gluten-Free Tea Cake

Nensi Beram

Easy one-bowl blueberry cake with tigernut flour. It's soft, moist, and flavorful. It's also vegan (dairy-free and egg-free), nut-free, and soy-free. 

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Equipment

• 16 cm springform cake tin
• Electric hand mixer
• Silicone spatula
• Mixing bowl

Ingredients

  

1x2x3x

• 100 g white rice flour
• 50 g brown rice flour
• 50 g tigernut flour
• 25 g tapioca flour
• 100 g coconut cream the thickened cream from a can of full-fat coconut milk
• 80-100 ml rice milk
• 100 g ripe banana
• 50-60 ml agave syrup
• 2 teaspoons baking powder
• 100 g fresh blueberries

Instructions

 

• Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
• In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca, and baking powder.
• Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.  Once the coconut cream has cooled down a bit, blend it with 80 ml rice milk and 100 g banana.
• Pour the blended banana mixture over the dry ingredients, add agave syrup, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
• Gently fold in fresh blueberries.
• Pour the batter into the prepared cake tin and bake for approx. 40-42 minutes.
• Remove from the oven and let it cool down.

Serving suggestion

• Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.

Notes

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword blueberry cake, blueberry tigernut flour cake, gluten-free tea cake