Ingredients
For The Cake Part
- 3 eggs
- 1/4 cup unrefined coconut palm sugar
- 1/2 cup full fat coconut milk from a can
- 1 tsp pure vanilla extract
- 1/4 cup coconut oil melted
- 1/2 cup coconut flour
- 1/4 cup arrowroot powder*
- 1 tsp baking soda
- pinch salt
- 3/4 cup fresh blueberries
For The Cinnamon Topping
- 3 tbsp coconut oil solid and cold**
- 2 tsp cinnamon
- 2 tbsp coconut palm sugar
- 3 tbsp coconut flour
Instructions
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Preheat your oven to 350 degrees and coat a 9 inch baking dish or cake pan with coconut oil.
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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.
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In a medium bowl, combine the coconut flour, arrowroot powder, baking soda, and pinch of salt
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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.
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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,
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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.
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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