Blueberry Coconut Almond Cake

Don’t have time to make breakfast every morning? I’ve got the solution for you, and it’s this cake. Make it on a Sunday, and you’ll be thanking yourself on Wednesday. This naturally gluten-free cake is a great way to start (or end) your day. You’ll feel like you’re at your favorite Saturday morning cafe in the comfort of your own home.

Ingredients

1 cup almond flour

1 cup gluten-free oat flour

1/2 tsp baking soda

2 tsp baking powder

1 tsp vanilla extract

3 eggs

2 tbsp olive oil

2 tbsp agave

2 tbsp almond milk

1/2 cup greek yogurt

1/3 cup unsweetened flake coconut, toasted

1/3 cup slivered almonds, toasted

1 cup plus 1./4 cup fresh blueberries, separated

Directions

1. Preheat the oven to 350F. Grease a 9 inch springform pan or baking pan with butter.

2. In a medium bowl, whisk together the dry ingredients except for the coconut and blueberries.

3. In a separate small bowl, whisk together the eggs, greek yogurt, almond milk, agave, olive oil and vanilla extract.

4. Combine the dry and the wet ingredients until incorporated.

5. Gently stir in the coconut and 1 cup of blueberries.

6. Pour the cake batter into the baking pan and top with the 1/4 cup of blueberries and the toasted slivered almonds.

7. Bake for 30 minutes, or until golden brown. Let cool.

8. Serve immediately, or refrigerate for 3-4 days (or freeze for up to 2 months).