AIP-lemon-blueberry-coffeecake

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

Megan Breakfast, Treats, Whole Food Recipes 26 Comments

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Egg-free baking is a challenge. Just sayin’. Which makes every victory sweeter. This AIP Lemon Blueberry Coffeecake is so good that 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. And yes, it’s also dairy-free and nut-free … yet such a tender crumb and overall lovely eating experience.

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 find 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. (Find 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!

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.

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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 AIP baked goods? Here are a few of the recipes I’ve made for you and for my egg-free son: Sweet & Savory Breakfast Cookies, Apple-Cinnamon Muffins, Delicata Squash Breakfast Casserole (so good!), Pumpkin Cake, Raw Energy Balls with Super Foods, Carob Brownie Bites, and Blueberry Muffins. Enjoy!!