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Blueberry Coffee Cake

Blueberry Coffee Cake

Prep:15minCook:45min

I altered this cake from from Vegan with a Vengeance to be gluten-free and reduced sweetener from 1 to 3/4 cup

Updated at: Sun, 02 Feb 2025 23:19:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

61

Moderate

Glycemic Load

23

High

Nutrition per serving

Calories200.8 kcal (10%)

Total Fat4.5 g (6%)

Carbs37.7 g (15%)

Sugars11.8 g (13%)

Protein3.4 g (7%)

Sodium377 mg (19%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

4 cupssorghum flour

⅛ tspxanthan gum

1 Tbspbaking powder

1 tspbaking soda

1 ½ tspsalt

1 ½ tspcinnamon

¼ tspground allspice

¼ cupcanola oil

6 ozcashew yogurt

¾ cupmaple syrup

1 ½ cupsalmond milk

1 tspvanilla extract

2 cupsblueberries

Instructions

Step 1

Preheat oven to 350

Step 2

Lightly grease a 9x13 inch baking pan

Step 3

Sift together dry ingredients in a large bowl. Blend or whisk together wet ingredients until well combined. Add wet to dry and mix well. Fold in blueberries.

Step 4

Spread batter in the prepared pan. Bake for 45 minutes or until a toothpick comes out clean.

Notes

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0 disliked

Delicious

Easy

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Moist

Ann G· 2 weeks ago

I baked this in a bundt pan because my countertop oven doesn't fit a 9x13. I should have added 5-10 mins to compensate for the deeper pan. This is a good level of sweetness for every day breakfast or snack, and nice with a smear of tofu cream cheese for protein. I'd probably use the full cup of maple syrup for a gathering of people who aren't watching their sugar/calories.

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