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Gluten-Free Tea Cake

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. 
Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Author Nensi Beram

Ingredients

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.