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