I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
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 it 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.)
It also owes its beautiful texture to well-loved coconut butter. You can make your own easily and inexpensively, and here’s how.
Tip: I have not tested this recipe with other brands of cassava flour. I recommend Otto’s, or you may be able to use Bob’s, which seems to bake similarly. I do not recommend using Terrasoul or other brands with this recipe, because they may be starchier and not cook up the same. It’s important with egg-free baking to use the same ingredients as the recipe uses. 🙂
Lemon Blueberry
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!
Breakfast
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 {egg-free, dairy-free, nut-free}
Equipment
- 9x9" baking dish do not use smaller, but you may use a bit bigger
- blender
- oven
Ingredients
- 1-½ cups blueberries fresh or frozen
- 1 cup coconut milk , warmed slightly
- ½ cup cassava flour see link below in Recipe notes (Use only Otto's or Bob's, not Terrasoul's or other brands, which are too starchy.)
- ½ cup coconut butter , warmed slightly; see Recipe Notes for source
- ⅓ cup coconut flour
- ¼ cup coconut oil melted and cooled
- ¼ cup maple syrup or honey
- 1 Tablespoon gelatin see Recipe Notes for source
- 1 Tablespoon lemon juice or apple cider vinegar
- ½ teaspoon baking soda , sifted
- ¼ teaspoon sea salt
- ⅛ teaspoon lemon oil see Recipe Notes for source
Instructions
- Grease a 9" by 9" (or slightly larger) casserole dish. Preheat oven to 350 degrees Fahrenheit. (Do not use a smaller pan than this or the cake won't cook through properly. This coffeecake needs to be thin.)
- 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 45 to 50 minutes, until golden brown around the edges and golden brown on top.
Notes
Nutrition
Glaze
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!!
Emily @ Recipes to Nourish says
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.
Megan Stevens says
Thank you, love, so kind!! 🙂 🙂 🙂 xoxo
Renee Kohley says
Wow! This looks so amazing Megan! We pick blueberries here in the next week or so and I definitely want to try this!
Megan Stevens says
Great!! 🙂
Justin & Erica says
This looks SOOOO good! Lemon and blueberry is one of my favorite flavor combos, and that glaze looks yummy too!
Megan Stevens says
Thank you!! Lemon and blueberry really are a comfort food combination– exciting and lovely.
Chloe says
This looks super delicious! I really need to get me some cassava flour to play with.
Megan Stevens says
It’s such a fun addition to one’s kitchen!! So many new recipes when you have it! 🙂
linda spiker says
This looks positively dreamy! You would never know it was AIP!
Megan Stevens says
Yay, so glad and thank you!!
Tash @ HolisticHealthHerbalist says
Yum! I love blueberry pastries! Sounds like it would be perfect with my morning cup of tea 🙂
Megan Stevens says
Well said! I agree. 🙂
pianofemme says
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 says
I’m so glad! 🙂 Thanks for the feedback, very fun and helpful to hear about your experience!
Christy Scott Bishop says
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 says
Yay!!! You have made my day! 🙂 SO glad! 🙂
Molly says
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 says
Great to hear, Molly! Thanks for the feedback! 🙂
Kale Bajowsky says
Can I use edible lemon essential oil?
Helen McKinney says
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 says
Yes, one drop. 🙂
Klaushopfer says
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.
Elaine Victor says
can i use tapioca starch instead of cassava flour?
Megan Stevens says
No, tapioca is only the starch extracted from the cassava. The recipe will not turn out. Cassava is worth having. Also, as a general rule, substitutions can not be made in egg-free baked goods. 😉
Heather Waters says
Hi, was wondering what difference between beef gelatin and the collagen peptides are?
Megan Stevens says
Sure, so gelatin in this recipe helps to hold the batter together. Collagen is just slightly easier to digest, but it does not gel. So it is gelatin you need in this recipe.
Kristie D. Prejean says
This has become a staple in my house. We make it, cut it and freeze it and I have a piece for breakfast. They are wonderful!!!!!
Megan Stevens says
Thank you, Kristie!! So so glad! Much love! 🙂
M. Grove says
WOW, absolutely delicious!! Thank you for your fabulous recipes!!
Megan Stevens says
I’m so glad! Thank you for your feedback! And you’re welcome, my pleasure! 🙂
Desirae says
The taste was amazing but was your inside spongy and hard to get finished? I baked mine for close to an hour and the inside was still mushy. Any tips or is that supposed to be that way?
Megan says
Hi Desirae, no, it shouldn’t be that way at all. It should be just like bread/cake- dry inside, moist but dry. What was your pan size? It needs to be no smaller than designated as it doesn’t work out well as a thicker cake.
Jennifer John says
Mine had the same problem. The middle still jiggled like it was liquid even though I cooked it over an hour. I never did egg free baking before, so I thought, “Of course, there’s gelatin in it, it must have to be refrigerated to firm up.” The edges were cake-like, but the middle ended up gummy. It did taste good. I used avocado oil instead of coconut oil. I wonder if that was the problem?
Megan says
Hi Jennifer, what brand of cassava flour did you use? And yes, I’d follow the recipe exactly and use coconut oil, because it’s a solid fat, not avo oil. If you didn’t use Otto’s or Bob’s, though, that’s the problem. All other cassava flours are too starchy, harvested from big old cassava roots, and basically act like tapioca flour in recipes.
Michelle says
I have made this twice and both times it was like gel on inside. Not one part of it was dry or cakelike. Could you please recheck your ingredient amounts? I’ve made it twice, double checked ingredients and both time’s was inedible-and I’ll eat anything lol! Thanks!
Megan says
Hi Michelle, I know my ingredients are correct. This is a favorite AIP recipe for so many, and we make it all the time. The only thing I can say if all your ingredients are correct and the right brand of cassava flour is to check your pan size. It needs to be a thin coffeecake to cook properly. Too thick doesn’t work.
Huda says
I don’t like coconuty taste. Can I substitute
coconut butter with palm oil?
coconut flour with cassava or other flour?
coconut oil (I don’t have avocado oil) with palm oil?
Thanks
Megan says
Hi Huda, with egg-free baking it doesn’t work so great to make substitutions, and certainly not several. I’m sorry. Each of the ingredients you mention play a unique role, except certainly the coconut oil can be changed for palm.
Chantel says
This is delicious! I used half raspberries and half blueberries. Making it for the second time as I type this 🙂 Perfect warmed up for breakfast!
Jenn says
Hi! I also ended up with a mushy cake, but after baking for nearly an hour I got some “cake” around the edges. I’m new to AIP baking and made a few substitutions bc I didn’t have coconut butter or coconut oil. I subbed in nut butter and ghee after reading they were acceptable substitutions… I also used and 8×8 pan?. Looking forward to trying it again as the baked edges were delicious!
Megan says
Hi Jenn, yes, it is the pan size. I would use the bigger pan.
Emi says
I absolutely love this recipe and cant wait to try it. I wonder if i could substitute the cassava flour for more coconut flour. I havent introduced cassava flour to my kids but I am dying to make this wonderful treat to them. Many thanks. (I love your website and your recipes. Thank you for putting something amazing together!!) Emi
Megan says
Hi Emi! Thanks for your sweet comments and question. I’m so sorry, but those two flours work very differently in recipes, so they won’t interchange. I know: It’s hard to wait for cassava! 🙂 That time will come! 🙂
Stephanie says
I’ve just made this recipe, and not I thought I would have a Pinterest “fail”. I was half-right. I don’t own a 9×9 pan, I used an 8×8. Left it cooking an extra 10 minutes, knife kept coming out clean. However, it was still gooey after settling for 15 minutes, before I tried to take some. Trying it back in now on a higher temp setting. Using a glass pan, again smaller than described, and it’s mushy. My guess is the recipe is to be handled exactly as written, which is tough. I’m not buying a 9×9 pan for a coffee cake! Any suggestions for time and temp using any other side pans would be helpful. I am also in Florida, and think the sea level plays a factor.
Emily says
I made this today and it was delicious. I followed all directions except substituted some lemon zest for the lemon oil and baked in an 8×8 pan. I too came out with a VERY moist and not done coffee cake at 325 for 35 minutes. Typically, most of my muffin and coffee cake recipes are at a 350 temp, so I might try that next time. To save today’s trial, I put it back in the oven and raised the temp to finish it. The final cake was dry with a crumbly appearance on the top which was perfect, and the lower part was still very moist, but it did not seem uncooked. It held together to be able to be eaten by hand or with a fork and the flavor was so nice. I feel like it’s definitely worth making again. I will note that I used the frozen small blueberries from Costco, and I did not thaw them first because I knew they’d be easier to incorporate into the “batter” frozen, so I really should have adjusted the bake time/temp just for that. Delicious though!
Crystal says
I am happy to read that many others tried this and it came out mushy as mine did (because I’m not the only one!). I followed the recipe exactly even making my own coconut butter and I sourced everything as Megan recommended. I kept thinking I should try using fewer berries to give the batter a chance to set up. The flavor was really good and I want this to work so badly. I will try again because others seem to have success and I love the recipes on this site. Megan you do amazing things with healthy food!
Anna says
This recipe is so wonderful! I recently made a soaked, dairy free version, which was perfect for my birthday – I could prepare it a day ahead and then my husband baked it the morning of. : ) I made it in an 8×8 pan and used fresh (not frozen) berries. It was thick and a little on the gooey side, but after about 50 min at 350, the a toothpick in the center came out clean. We thought it was even more delicious the second day. Thank you so much for delicious egg-free baked goods! I can’t wait to make this one again.
Megan says
Yay Anna! Thank you so much for the feedback; it’s always appreciated. Happy belated birthday!
Deborah says
Can I substitute Lakanto Classic for the honey/maple syrup?
Megan says
Yes! This one: https://amzn.to/2lvRpcT
Deborah says
Where did you get your 9 X 9 casserole dish? Also, can Lakanto be substituted for the honey/maple syrup? Or, maybe use stevia drops? Thank you! This looks so good.
Megan says
Hi Deborah, the dish I used in the photo is from Pampered Chef. I also have a ceramic one like this: https://amzn.to/2lwnBwO Yes, you can sub Lakanto (like this one: https://amzn.to/2lvRpcT) because it’s a 1:1 sub for sugar or honey etc. But you can’t use stevia drops because it would change the ratio of ingredients. You’re welcome and enjoy! 🙂
Deborah says
Thank you very much! I’m going to make this recipe after I get my 9 X 9 dish. Can’t wait!
Raia says
This is so gorgeous! I need to get some cassava flour so I can try it!
Deborah says
I’m sorry Megan…one more question. Did you use canned coconut milk?
Tessa says
I made this yummy cake today! Really lovely :-). Here are the tweaks I did. : I used a lemon zest in place of the lemon oil. I used the ghee in place of the coconut oil, and I used some kefir in place of the coconut milk. quite lovely and the flavor so yummy! Thank
You!
Jenni LeBaron says
I love Otto’s Cassava flour and this is the perfect recipe to use it in. This would be splendid for a sweet and tasty brunch dish!
Kelly says
Egg free is a total challenge so thank you for cracking the code. And you added one of my favorite combos of blueberry and lemon. Thank you!
Megan says
You’re welcome, I’m so glad Kelly.
heather says
The flavor combination of lemon and blueberry is one of my favorites!!
Joni Gomes says
What a delicious and easy recipe to make! Loved all of the coconut products, especially the coconut milk!
paleoglutenfreeguy says
I have a bag of cassava flour that was waiting for me to use and now I found the perfect recipe for it! This is great!
ChihYu says
This coffeecake is outstanding! Two of my favorite flavors! And the glaze! So decadent!
Erin says
I’ve had this recipe bookmarked for years! I used to look at it again and again and hope that cassava flour would make its way to Germany. It finally has! I hope to try this soon. 🙂
Megan says
Aw, that’s so cute and fun! I really hope you get to make it soon, and Yay about cassava flour coming your way!!
Kari - Get Inspired Everyday! says
Oh my this looks so good, I never get tired of lemon and blueberry together, and that glaze looks incredible!
Jean says
Blueberry and lemon are my favorite combo ever! This is such a fantastic treat to have with coffee in the morning.
Mirlene says
I have got to make this for my husband when he returns home from his deployment. He loves coffee cake and cheesecake. Thank you for sharing this recipe. And I love the lemon in the glaze.
Zuzana says
Perfect with my morning coffee. I had no idea it tastes so nice
Tina Marie Yousef says
Hi, I love this recipe, I have made it twice already and going to make it again right now. I just have one question, what do you use to grease the pan?
Thank you and keep up the great recipes!
Megan says
So glad, Tina, thank you! I usually rub lard all over with my fingers. I cook with my bare hands a lot. You could do the same thing with coconut oil, and use a paper towel if you prefer. You could also use a coconut or olive oil spray if your prefer. 🙂
Kat says
I use avocado oil spray for almost everything. You can find it at most stores now 🙂
K.P. says
Hello. This recipe looked so good and so I tried it today and sadly nothing worked. I did try to make the coconut butter and that didn’t work. Instead of gelatin I used tapioca starch and the batter seemed like you described but since I had an 8X8 pan I did the 50 minutes and the middle shook like it was really wet so I left it for another 10 minutes and it’s still gooey and dark brown everywhere. 🙁
Megan says
Hi K.P., one good rule of thumb is to not make any substitutions in egg-free baked goods. Especially don’t sub out gelatin, which acts as eggs in egg-free baked goods. 😉 If you take out the eggs in a quick bread, you have nothing to make it firm or hold its shape. Tapioca starch is stretchy but not solid. It can’t be subbed for eggs.
K.P. says
Thank you so much for the information. I will try again. I’m sure it will be amazing. 😉
K.P
Megan says
Great! 🙂
Kat says
I should’ve read the comments first for any tweaks! But it still turned out pretty well, which is rare for me haha I love the crust and corners. It’s a bit too mushy in the center for me and I have to scrape it up like a cobbler but it’s still enjoyable!
I couldnt get the drizzle right. I got it to taste good but it’s pure liquid.
I’ll definitely be trying it again! Either way I’m just happy to find a recipe that works and gives me something yummy to enjoy when I need something indulgent 😊
Hannah Flack says
My son isn’t very interested in cooking, he’s usually too busy playing to help. I’d love to change that though!
Hopi says
Hi ! Could I use apple sauce instead of the coconut oil ?
Megan says
Hi Hopi, I haven’t tried it, so I don’t know if it will work. Typically I don’t recommend making significant substitutions like that in egg-free baked goods, because every ingredient has a role that creates the right texture in the absence of eggs. I think the applesauce will create too wet and dense of a texture. Sorry, and thanks for the question! 🙂
Amber Pumroy says
I love this recipe but I have had to cook it double the amount of time and drain the oil from it and it’s still very gooey. I measured everything exact so I’m not sure what I’m doing wrong. Any help would be greatly appreciated. Thank you!
Megan says
Hi Amber, what brand of cassava flour are you using?
Jessica says
Can’t wait to try this! Are you using canned coconut milk or coconut milk found in the refrigerated section with other milk?
Rebecca says
What a lovely cake! It stayed moist in the days after cooking it, which is rare for AIP baked goods – I find a lot become hard and dry. Definitely will make this again, thank you!
Megan says
I’m so glad you loved the cake, Rebecca! Thank you so much for sharing that detail about it staying moist, so helpful! 🙂
Kaleigh says
We made this last night and it was so yummy. It was more of a blondie texture but I have no complaints. I used frozen blueberries. Should I have warmed them first? Could that affect the texture? Either way, we really enjoyed. Thanks so much for the recipe.
Megan says
Hi Kaleigh, thanks for the feedback, and I’m so glad you liked the coffeecake! It’s good you didn’t defrost the frozen blueberries; it’s best to either use frozen or fresh, as defrosting can make them too wet in the batter. Different cooks get slightly different results based on subtle ingredient differences, and sometimes technique. Mine comes out a little more cakey and leavened than yours, it sounds like. If you’re already using Otto’s cassava flour, then it’s hard to know what makes yours a little more blondie-like. So glad the texture was still good and enjoyable. 🙂
Tabitha says
Absolutely wonderful! Came out perfect. I just started my 3rd attempt at aip a couple weeks ago and it’s going so much better this time because of people like you. Thank you so much.
Megan says
So wonderful to hear, Tabitha! You’re welcome, and thank you for coming back to share! 🙂
Christina says
This came out so so oily/greasy for me. So I’m not sure what happened… Maybe next time I don’t use full fat coconut milk. Also no need to grease the pan! Other than that, the flavors are delish!
Megan says
Hi Christina, thanks for sharing. I definitely don’t think it’s the coconut milk. Oily/greasy sounds like too much fat (not coconut cream kind of fat, though) or not enough of another ingredient like flour … or maybe a different brand of some ingredient. I would double check your measurements of each ingredient. I’m glad you enjoyed the flavor!
CB says
I absolutely loved the flavour of this recipe! I didn’t have lemon oil so I put in the zest of one whole small lemon. I used frozen blueberries which made the batter seize up and become unspreadable (is that a word? lol). Next time I’ll use fresh. I had the same issue a few people did with the middle being gooey. I’m wondering if you might consider adding the weight of cassava flour and coconut flour you use? Everyone measures flour differently and especially with coconut flour every little bit can make a difference.
Thanks for a great recipe! Appreciate it 🙂
Megan says
Hi Corinne, what brands of cassava flour (and coconut flour) did you use? If you use Otto’s or Bob’s, and scoop with a spoon then level off the flour with a knife, you shouldn’t have that problem. I don’t weigh my flours when I bake, but the brand of flour and the way we measure is important. (All other brands of cassava flour are too starchy.) Also, did you use a 9×9″ pan or larger? If smaller, this recipe does not cook through properly. I’m glad you liked the flavor! 🙂 and sorry the middle was gooey!
Charissa says
Hi Megan! Can I use lemon extract instead of lemon oil?
Megan says
Hi Charissa, yes! 🙂
Suzanne says
This looks os good! What a great recipe for weekend brunch!
Megan says
Thanks, Suzanne, I agree! 🙂 I hope you enjoy it soon!
Vanessa says
Thanks for sharing! Does the coffeecake keep long?
Megan says
Hi Vanessa, thanks for the great question. Store the cooled coffeecake in an airtight container at room temperature for 1 day, the refrigerator for up to 5 days, or in the freezer for 3 months. Enjoy! 🙂
Brooke says
Hi Megan, you might like to know that even Otto’s cassava flour has varied recently in density. I see that there are several reviews from people who couldn’t get this cake to work, so perhaps next time you make it you could weigh the ingredients (particularly the cassava flour, because that is the most finicky) and add the weight measurements to this recipe? I would really appreciate it, I want to try this cake but the ingredients are too expensive to use on something that might not work. Adding weight measurements would also make this recipe more accessible for folks who might have a brand other than Otto’s in their pantry!!
Please consider adding weight measurements! That would be amazing!
Megan says
Thanks for your input, Brooke! Either way, stay away from the cheaper brands of cassava flour made with old starchy roots. They just won’t give the same results. I look forward to answering your suggestion! 🙂
April says
Hi Megan, do you think this could work in a muffin tin? I am not very experienced with AIP baking, and wonder what adjustments to make. Thanks very much, this recipe sounds great!
Megan says
Hi April, happy to help! 🙂 Yes, I think this would work for small/tiny muffins only. It’s a moist low coffeecake that rises nicely, but I’m worried that big muffins will be too dense. So, as long as you only use 4 ounces or less of batter per muffin, I think they’ll turn out great. And, of course, line your muffin tin with parchment paper or liners. I hope they turn out great and would love to hear how it goes for you. I hope AIP baking feels encouraging and successful! 🙂
Joyce says
Hi there,
I have not made this recipe of yours yet, but I have major waffles with cassava flour using Ottos brand as you suggested.
I did happen to buy a bag of Anthony’s cassava flour and was wondering if you recommend that for any recipes, please?
Thank you so very much,
Joy~
Megan says
Hi Joy, I think you’re safe with tortillas, using Anthony’s. But I wouldn’t use it for any of my muffin, cake or waffle recipes. It will not rise or be fluffy in the same way. It will stay gooey and stretchy in the middle, like tapioca starch. Happy to help! 🙂