Ingredients

The following ingredients have 10 Servings
  • 1/2 cup millet or sorghum flour
  • 1/2 cup toasted quinoa flour
  • 3/4 cup + 2 tablespoons almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup tapioca starch
  • 1 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 organic eggs (beaten)
  • 1/4 cup oil of choice (I like coconut or olive)
  • 2 teaspoons vanilla
  • 1/2 cup + 2 tablespoons coconut milk
  • Zest of one lemon
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons melted coconut oil
  • 1/2 cup rolled oats
  • 1/4 cup coconut sugar
  • 1/4 cup almond flour
  • 1/4 cup chopped pecans

Instruction

  • Preheat the oven to 350 degrees F. Line a 9" round baking pan (or spring form pan) with parchment paper and set aside.
  • In a medium bowl, whisk together your dry ingredients.
  • In a separate bowl, combine your eggs, oil, vanilla and 1/2 cup coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of your coconut milk, one tablespoon at a time. You want the dough to be slightly thicker than a cake batter. Fold in the lemon zest and blueberries.
  • Transfer the mixture into your baking pan and set aside.
  • Prepare the crumb topping by combining all the ingredients into a small bowl and beat until you have a sandy texture. Sprinkle the mixture evenly over the top of the cake.
  • Bake in the center of your warmed oven for 40 - 45 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
  • Remove from oven and allow to cool for 10 - 15 minutes before transferring to a wire rack to cool completely.