Healthy Flourless Blueberry Breakfast Cake

Coconut flour is the best Paleo baking flour anyways! I used to LOVE this cinnamon coffee cake from Corner Bakery and this blueberry lemon loaf found in Gelson’s Market! I think the Paleo version of this breakfast cake would taste AWESOME!

Ingredients 

For the Gluten Free/Vegan/Flourless version

• 2 cups gluten free rolled oats, ground into a flour 
• 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free) 
• 1 T baking powder 
• pinch sea salt 
• 1 cup dairy free milk 
• 1 flax egg (can sub for 1 large egg if not vegan) 
• 1 tsp vanilla extract 
• 6 T nut butter of choice, melted (I used smooth cashew butter) 
• 1/4-1/2 cup blueberries 

For the Paleo option

• 1/2 cup coconut flour 
• 1 cup unsweetened applesauce 
• 1/2 tsp baking soda 
• 1/4 cup maple syrup (can sub for honey or agave) 
• 1/4 cup cashew butter (can sub for almond butter or coconut oil) vanilla extract 
• 4 large eggs, whisked lightly 
• 1/4-1/2 cup blueberries 

For the protein frosting 

• 3 scoops vanilla protein powder (see recommendations above) 
• 1-2 T granulated sweetener of choice (optional) 
• 1-2 T nut butter of choice (optional) 
• Dairy free milk to form batter 

For the coconut butter frosting 

• 4-6 T coconut butter, melted 
• 2 T granulated sweetener of choice 
• Dairy free milk to thin out 

Instructions 

1. Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside. 
2. In a large mixing bowl, combine the dry ingredients and mix well. 
3. Visit Healthy Flourless Blueberry Breakfast Cake @ thebigmansworld.com for full instructions.

Share this post