Go Back
+ servings

Blueberry Cinnamon Breakfast Cake - Nut Free

Blueberry Cinnamon Cake great for breakfast, snack, or treat. Paleo, grain free, no refined sugar, gluten free, nut free, dairy free and soy free.
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Breakfast/Snack/Treat
Cuisine: Paleo
Servings: 9 inch cake

Ingredients

For The Cake Part

For The Cinnamon Topping

Instructions

  1. Preheat your oven to 350 degrees and coat a 9 inch baking dish or cake pan with coconut oil.
  2. In a large bowl, combine the eggs, coconut sugar, coconut milk, vanilla, and coconut oil and stir or blend with a hand blender until smooth.
  3. In a medium bowl, combine the coconut flour, arrowroot powder, baking soda, and pinch of salt
  4. Add the dry ingredients to the wet ingredients and blend with a handheld blender until smooth. The batter will be somewhat thick but still pourable.
  5. Fold the blueberries into the mixture. Pour entire mixture into prepared baking dish and use a rubber spatula to scrape the sides of the bowl. Set aside,
  6. For the topping, combine all topping ingredients in a bowl and blend together with a pastry blender or fork, until crumbly. Sprinkle the cinnamon topping over the unbaked cake.
  7. Bake for 20-25 minutes in the preheated oven, until the center is just set. Remove from oven and allow to cool before serving. As it cools to room temperature, the topping will become more "crumbly." Enjoy!

Recipe Notes

*Tapioca flour will work as well
**You can refrigerate beforehand