This gluten-free Blueberry Almond Bundt Coffee Cake is no ordinary cake. It's not only a good looking cake made to impress your friends or family, but its tastiness will exceed all your expectations. The softness of the cake is complemented by the slight crunch of the layered almonds, the ultimate juiciness of the fresh blueberries and the silky sweet smooth blueberry glaze that brings all flavours together.

Blueberry Almond Bundt Cake [Vegan, Gluten Free]

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Serves

10-12

Cooking Time

90

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Ingredients

Blueberry Glaze Ingredients:

  • 2 cups (280 g) – org fresh blueberries (recommended) or frozen
  • 1 tablespoon (15 g) – org sweetened condensed coconut milk

Coffee Cake Ingredients:

  • 1 cup (150 g) – org fresh blueberries (recommended) or frozen
  • 2 (4 oz/ 113 g each ) – org unsweetened apple sauce cup
  • 1/2 cup (70 g) – raw org almonds
  • 1/2 cup (100 g) – org turbinado sugar (or another choice of unrefined sugar)
  • 1/2 cup (70 g) – org white rice flour
  • 1/2 cup (70 g) – org gluten-free almond flour
  • 1/2 cup (70 g) – org gluten-free oat flour
  • 1/2 cup (122 g) – org unsweetened cashew yogurt (or any plant-based yogurt)
  • 8 tablespoons (128 g) – org mixed nuts butter (cashew or almond nut butter as an alternative)
  • 2 tablespoons (14 g) – tapioca flour
  • 2 teaspoons (10 g) – baking powder
  • 1 1/2 teaspoons ( 7.5 g) – org rum extract
  • 1 teaspoon (5 g) - org cinnamon powder
  • 1/2 teaspoon (2.5 g) – baking soda
  • 1/2 teaspoon (2.5 g) – himalayan or celtic salt

Topping Ingredients:

  • 3/4 cup (75 g) - org fresh blueberries
  • 3/4 cup (85 g) - org sliced blanched almonds
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Preparation

Blueberry Glaze Prep:

  1. On a stove, in a small pan mix together org blueberries and condensed milk – – bring to boil then gently simmer at 95° F (35°C) for 10 min. until the blueberries start softening and releasing juices to form a glaze looking like syrup. Set aside.

For the Coffee Cake:

  1. Preheat oven at 350° F (180°C)
  2. Add the raw almonds to a food processor and pulse briefly until they break into smaller pieces. Set aside.
  3. Prepare a 9-inch round bundt cake spring form and slightly grease with coconut oil.
  4. In a large bowl, combine and sift ALL DRY ingredients:  almond flour, white rice flour, oat flour, tapioca flour, baking soda, baking powder, cinnamon powder and salt. Set aside.
  5. Using a stand mixer fitted with a paddle, add the nut butter, turbinado sugar to the bowl. Mix together for aprox. 5 minutes on medium speed until ingredients are incorporated well, and mixture turns lighter and fluffy. Pause after 1-2 minutes and scrape down the sides – – repeat once or twice. Do add extra 2 minutes at the very end. There isn’t an over-beating danger with a gluten-free batter.
  6. Add the apple sauce to the nut mixture and continue on medium speed for 1-2 more minutes.
  7. Gradually, on low speed, add the combined dry ingredients to the developing cake batter. Pause half way in and scrape down the sides. Continue on low speed and add the remaining of the dry ingredients. Mix for 3-4 more minutes until all flours have combined thoroughly.
  8. Add last ingredients, plant-based yogurt and rum essence. Start on low speed and work to medium for the next 2-3 minutes until all ingredients look well combined, light and fluffy.
  9. Take your prepared bundt cake pan and spread half of the cake batter.
  10. After washing and drying the blueberries spread evenly on top of the cake batter.
  11. Take the smaller pieces of almonds and spread evenly on top of the blueberries.
  12. (Optional) For a more abundant blueberry taste, take half of the blueberry glaze and spread evenly on top of the fresh blueberries, and almond pieces. If you chose to skip this step, the blueberry glaze would be used entirely on top of the bundt cake once cooled down.
  13. Add the remaining cake batter on top of the middle layer of blueberries, almonds, and blueberry glaze (optional).
  14. Place the pan into the preheated oven, and bake for 45-55 minutes, until the cake looks golden brown and toothpick test comes out clean with a few crumbs, but not wet.
  15. Cool the cake for 30 minutes minimum until removing from the pan.
  16. Once cooled down place a flat round plate/ platter (covering the dimension of the pan) on top of the bundt cake spring form, and flip over carefully, wiggling the spring form slightly until the cake comes off and onto the plate.
  17. Drizzle a good amount of the blueberry glaze on top of the cake, top the crown of the bundt cake with fresh blueberries, and sprinkle with sliced blanched almonds. Once served on plates, you can add more blueberry glaze if desired.

Notes

Leftovers can be kept refrigerated for up to max 2-3 days in an airtight container

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