iFoodReal · by Olena Osipov★ 5.0 (2)
Blueberry Coffee Cake
NUTRITION · PER SERVING255M COOK
CAL 21%·PRO 22%
CARBS 46G43% OF CAL
5G FIBER0G ADDED0G INTRINSIC17G OTHER23G TOTAL SUGAR
FAT 24G51% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and fluffy gluten-free blueberry cake with a crumb topping, made with almond and oat flours. It's perfect alongside coffee or tea as a simple dessert or breakfast cake.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 large eggs
- 1/2 cup milk (I used almond milk)
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups blueberries (fresh or frozen)
- Cooking spray (I use Misto)
- 1/4 cup coconut oil (softened)
- 1/2 cup oat flour
- 1/4 cup almond flour
- 2 tablespoons brown sugar (or coconut sugar)
- 1/2 cup icing sugar
- 1 1/2 tablespoons lime juice (or lemon juice, or water)
At a glance
PER SERVING · TIME 255M
CAL 21%·PRO 22%
CARBS 46G43% OF CAL
5G FIBER0G ADDED0G INTRINSIC17G OTHER23G TOTAL SUGAR
FAT 24G51% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 212mg
- Total sugar
- 23g
- Added sugar
- ≥17g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.