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
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:
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.
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 (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.
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.
Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.
GLUTEN-FREE BLUEBERRY CAKE IS:
- Vegan (dairy-free, egg-free)
- Easy to make
- Soft and fluffy
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Tea Cake
- 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
- 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.
- Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.
* The nutritional information provided is calculated automatically and should be used as an estimate.
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
I am so glad you enjoyed it. Thanks so much for your great feedback! Happy birthday! ?
Hello, what can I use to substitute tigernut flour?
Hi, Rocio! Tigernut flour is quite unique so there is no real substitution for it. You could try and substitute it with finely ground almonds but the texture of the cake would probably be different. Plus, you’d need to adjust sweetness because tigernut flour is naturally sweet while almonds are not.