AIP-lemon-blueberry-coffeecake

AIP Lemon Blueberry Coffeecake {egg-free, dairy-free, nut-free}

Megan Breakfast, Treats, Whole Food Recipes 22 Comments

Egg-free baking is a challenge. Just sayin’. Which makes every victory sweeter.

This post contains affiliate links.

You’ll love this healthy, sweet, substantial treat, great for breakfast and spiked with cassava flour– you know, my favorite source of resistant starch. If you’re not already baking with it, I hope you will. Here’s where to get it. They provide the best price and free shipping.

It also owes its beautiful texture to well-loved coconut butter. You can make your own and here’s how.

AIP or egg-free? Add some bacon or sausage to the side of this cake and you’re set for breakfast. I like to make a dish of cake on a Sunday, so it can feed my egg-free kiddo a treat all week. With only a 1/4 cup of pure maple syrup for 9 servings he’s getting a whole lot of complex carb goodness without too much sweetener.

I use pure lemon oil in this recipe. It’s not an essential oil. You can get it here. You could also sub in lemon zest, although I haven’t done that. The oil is lovely! I recommend it as a pantry staple. Or just omit lemon entirely if you’d like Blueberry Coffeecake.

You can use summer’s fresh blueberries or frozen in this recipe. Enjoy! P.S. Your egg-eating friends won’t know this is egg-free. My kids & hubby who can eat eggs had no idea until I told them.

AIP-lemon-blueberry-coffeecake

 

AIP Lemon Blueberry Coffeecake {egg-free, dairy-free, nut-free}
Yum
Print Recipe
Servings Prep Time
9 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
35 minutes
AIP Lemon Blueberry Coffeecake {egg-free, dairy-free, nut-free}
Yum
Print Recipe
Servings Prep Time
9 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Grease a 9" by 9" casserole dish. Preheat oven to 325 degrees Fahrenheit.
  2. Combine dry ingredients in a large bowl: cassava flour, coconut flour, gelatin, baking soda and sea salt.
  3. In a medium sized bowl whisk together the wet ingredients, (excluding the blueberries): coconut milk, coconut butter, coconut oil, maple syrup, lemon juice, and lemon oil.
  4. Pour the wet ingredients and the blueberries into the dry ingredients, folding together thoroughly without over-mixing.
  5. Scrape batter into prepared dish, spreading it and evening it out. Bake in preheated oven about 35 minutes, until golden brown around the edges and golden brown on top.
Recipe Notes

Here's where to buy Otto's cassava flour. They provide the best price and free shipping.

Here's a good coconut butter. Or make your own, directions here.

Here is a sustainable source for gelatin.

Here is the lemon oil I use.

Share this Recipe
 


What about the frosting glaze?
I just mixed 1/3 cup runny (warm or warm-room temperature) coconut butter + 3 Tablespoons coconut milk + 1 Tablespoon coconut oil + maple syrup, to taste: 1-3 Tablespoons + 1 drop pure lemon oil. Make sure the ingredients are slightly warm or very room temperature; otherwise, the coconut butter will harden. Stir together in a bowl. Pipe it on in a pretty drizzle!

 

Need other egg-free baked goods? Here are a few recipes I’ve made for you and for my egg-free son: Marionberry Cheesecake Pie, Crackers, Raw Energy Balls with Super Foods, Humble Salmon Patties, Egg-free, Dairy-free Quiche, Carob Brownie Bites, and Dairy-free Fermented Cheesecake. It was about time I made a cake!

  • Emily @ Recipes to Nourish

    You are such a good mama. So sweet of you to make him a special treat on Sundays to last the week. I love your sweet heart, you put so much love and care into everything you do. This recipe sounds delicious and perfect in every way.

  • Renee Kohley

    Wow! This looks so amazing Megan! We pick blueberries here in the next week or so and I definitely want to try this!

  • Justin & Erica

    This looks SOOOO good! Lemon and blueberry is one of my favorite flavor combos, and that glaze looks yummy too!

  • Megan Stevens

    Great!! πŸ™‚

  • Megan Stevens

    Thank you, love, so kind!! πŸ™‚ πŸ™‚ πŸ™‚ xoxo

  • Megan Stevens

    Thank you!! Lemon and blueberry really are a comfort food combination– exciting and lovely.

  • Chloe

    This looks super delicious! I really need to get me some cassava flour to play with.

  • Megan Stevens

    It’s such a fun addition to one’s kitchen!! So many new recipes when you have it! πŸ™‚

  • linda spiker

    This looks positively dreamy! You would never know it was AIP!

  • Yum! I love blueberry pastries! Sounds like it would be perfect with my morning cup of tea πŸ™‚

  • Megan Stevens

    Yay, so glad and thank you!!

  • Megan Stevens

    Well said! I agree. πŸ™‚

  • pianofemme

    Wow, Yummy. I made this recipe and baked it in an If You Care brand round disposable cake pan. No need to grease the pan. AND in a bold move, I baked it on a cookie sheet on a gas grill outdoors. (Too hot in my kitchen.) So some risks were taken. The outcome was stellar. The texture and flavor is wonderful.

  • Megan Stevens

    I’m so glad! πŸ™‚ Thanks for the feedback, very fun and helpful to hear about your experience!

  • Christy Scott Bishop

    This is seriously the best, most amazing gluten free, egg free baked good I have tasted. I can’t stay out of the pan!

  • Megan Stevens

    Yay!!! You have made my day! πŸ™‚ SO glad! πŸ™‚

  • This recipe has saved my sanity! It turned out so good and yummy! I’m having a hard time not eating the entire thing at once! I’ve been on AIP for a couple months and feeling very deprived lately. Not so much anymore!! I made a few adjustments….I didn’t want to use up my coconut butter so in it’s place I combined equal parts of additional cassava flour, coconut flour and coconut oil in 1/3 measuring cup. I also didn’t have lemon oil so I made zest from the fresh picked lemons our friends sent us from their trees in FL. The flavor is delightful and the recipe couldn’t be more delicious! THANK YOU!

  • Megan Stevens

    Great to hear, Molly! Thanks for the feedback! πŸ™‚

  • Kale Bajowsky

    Can I use edible lemon essential oil?

  • Helen McKinney

    Yes, you definitely want to use food grade lemon essential oil. DoTERRA has a great one but just use one drop for the frosting glaze. It’s very potent!

  • Megan Stevens

    Yes, one drop. πŸ™‚

  • Klaushopfer

    Tastes nice though quite coconut-y (not surprising).
    Make sure it’s a 9×9 (81 sq in or more) pan because it takes much longer and won’t cook quite as evenly if you use a smaller pan.