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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.)
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!
- 1-1/2 cups blueberries fresh or frozen
- 1 cup coconut milk, warmed slightly
- 1/2 cup Otto's cassava flour see link below in Recipe notes
- 1/2 cup coconut butter, warmed slightly; see Recipe Notes for source
- 1/3 cup coconut flour
- 1/4 cup coconut oil melted and cooled, or avocado oil
- 1/4 cup maple syrup or honey
- 1 Tablespoon gelatin see Recipe Notes for source
- 1 Tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
- 1/8 teaspoon lemon oil see Recipe Notes for source
Grease a 9" by 9" casserole dish. Preheat oven to 325 degrees Fahrenheit.
Combine dry ingredients in a large bowl: cassava flour, coconut flour, gelatin, baking soda and sea salt.
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.
Pour the wet ingredients and the blueberries into the dry ingredients, folding together thoroughly without over-mixing.
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.
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!!