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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.
Cassava Flour and Coconut Butter
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.)
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 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.
AIP Lemon Blueberry Coffeecake is one of the best AIP baked goods! Enjoy this egg-free, nut-free and dairy-free treat for breakfast, snack or dessert.
- 1-1/2 cups blueberries fresh or frozen
- 1 cup coconut milk , warmed slightly
- 1/2 cup 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 350 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. (The batter will be thick and sticky.)
Scrape batter into prepared dish, spreading it and evening it out. Bake in preheated oven about 35-40 minutes, until golden brown around the edges and golden brown on top. (If you use a smaller pan [8x8], your coffeecake may take as long as 50 minutes to bake.)
Here's where to buy Otto's cassava flour. They provide the best price and free shipping.
Here is a great source for sustainable gelatin. Use code BEAUTIFUL10 for 10% off your entire order.
Here is the lemon oil I use.
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!
Other AIP Baked Goods
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!!