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Black and Blue Coffee Cake (Gluten-Free)

5.0 from 1 vote

I took the kids berry picking recently at a great little farm nearby with acres of strawberry, blueberry, and blackberry plants, all ripe for the picking. And it was totally guilt-free because the farm doesn’t use any pesticides or herbicides – a big deal when shopping for berries in particular.

The only problem we had now on our hands was, what to do with all these fresh berries?!

Aside from eating them straight out of the bucket, of course, I wanted to try a spin on one of my all-time favorite desserts: coffee cake. But in this case, a “Black and Blue” Coffee Cake!

Black and Blue Coffee Cake: A Healthy Summer Dessert

Why This Recipe Works

I love a good coffee cake but I haven’t had a piece in years. I find the store-bought ones are loaded with sugar, plus gluten, which is something we try to avoid. And this coffee cake solves those problems.

I made this one gluten-free, with just a bit of coconut sugar, which is a better alternative to cane sugar (and is low-glycemic, so it doesn’t spike your blood sugar the way regular sugar does).

The result was this buttery, berry-licious, crunchy in just-the-right-amount spin on coffee cake!

How to Make Black and Blue Coffee Cake

This coffee cake comes together with just a few simple ingredients, including fresh summer fruit.

To start, preheat your oven to 400 degrees and grease an 8-inch square cake pan. Add the flours, baking powder, and coconut sugar to a blender or food processor. While the blender or processor is still running, “cut” in the shortening (this just means you add it to the blender or processor in small, pea-sized bits), until all is blended well.

Next, add the egg and milk to the food processor and pulse just until combined. Spread batter evenly into a 8-inch square cake pan. Top with 1 cup of fresh berries.

In a medium-sized bowl, combine ghee, coconut sugar, and coconut flour together with a fork until it becomes a crumbly consistency. (You can add a tablespoon or more of the flour if needed.) Sprinkle over the top of the cake, then top with the rest of the berries. Bake for 25 minutes, or until top is golden brown.

If you like, you could even puree a cup of extra berries with a bit of water, then swirl it into coconut yogurt (or yogurt of your choice) and add a dollop to your cake when serving. It looks beautiful, and tastes delicious!

The best part of this recipe is that it comes together easily, and it’s one of my favorite ways to use up these deliciously ripe and in season summer berries.

Frequently Asked Questions

Question: Can I use other fruit for this coffee cake if I don’t have fresh berries?

Answer: Yes, absolutely! As a side note, you could always find frozen berries at the supermarket, and they would work just as well.

Question: Can I make this with regular gluten-free flour, instead of the coconut and almond flours?

Answer: Yes, you can use 2 cups of your favorite gluten-free flour. Cup 4 Cup is a good brand, or the Namaste gluten-free flour blend.

Question: How do I store this gluten-free coffee cake?

Answer: You can store this delicious coffee cake in an air-tight container in the refrigerator for up to 5 days.

Lastly…

If you love gluten-free recipes like this one, try my Fall Spice Cake, my Berry and Fig No-Bake Breakfast Pie, or my Gluten-Free Pumpkin Muffins. I hope you enjoy! If you make this recipe, please rate it and leave me a comment and tell me what you think.

Black and Blue Coffee Cake: A Healthy Summer Dessert

5.0 from 1 vote
Recipe by Alessandra Macaluso Course: Dairy-Free, Desserts, Recipes, Season, Snacks, Summer, VegetarianCuisine: dessert, breakfast, snack
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 2 tsp baking powder

  • 4 tbsp coconut sugar

  • 3/4 tsp. Himalayan sea salt

  • 1/3 cup palm shortening

  • 1 egg, beaten

  • 1/3 cup dairy-free milk, such as cashew or almond (I used cashew milk I made in the Almond Cow)

  • 2 cups fresh blueberries and blackberries, washed and dried, divided

  • For the crumble
  • 3 tbsp. ghee or coconut oil, melted

  • 1/4 cup coconut sugar

  • 1/4 cup coconut flour

  • Optional Yogurt and Berry Swirl
  • 1/4 cup coconut yogurt

  • 1/2 cup fresh mixed berries

Directions

  • Preheat oven to 400 degrees. Add the first four ingredients to a food processor. Cut in the shortening (add it to the processor in small, pea-sized bits), until all is blended well.
  • Add the egg and milk to the food processor and pulse just until combined. (Alternatively, you can remove the blade of the processor and hand mix them in with a spatula.) Spread batter evenly into a 8-inch square cake pan. Top with 1 cup of fresh berries.
  • Combine ghee, coconut sugar, and coconut flour together in a bowl with a fork until it becomes a crumbly consistency. (You can add a tablespoon or more of the flour if needed.) Sprinkle over the top of the cake, then top with the rest of the berries. Bake for 25 minutes, or until top is golden brown.
  • Enjoy! Serve with vanilla ice cream or yogurt Berry Swirl (see below).
  • Optional Berry Swirl:
  • Add the fresh berries to a blender or bullet with a tablespoon of water. Blend until pureed. Stir the berry puree into the coconut yogurt to create your Berry Swirl, and serve alongside your Black and Blue Coffee Cake.

Recipe Video

Notes

  • You may use coconut oil in place of the ghee if you would like.

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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