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Blueberry Coffee Cake (Gluten-Free, Sugar-Free, Dairy-Free)


1 cup cooked chickpeas
3 eggs
1/2 teaspoon liquid vanilla stevia extract
1/2 teaspoon vanilla extract
2 tablespoons honey

2 tablespoons (28gm) coconut oil, melted
20gm coconut flour (about 3 tablespoons)
1/2 teaspoon cinnamon
1/4 teaspoon sea salt*
3/4 teaspoons baking powder
1/2 teaspoon baking soda

1 cup fresh blueberries

3/4 cup (60gm) old fashioned oats
1oz walnuts
1 1/2 teaspoons ground cinnamon
2 tablespoons (28gm) coconut oil, melted
2 tablespoons honey

*omit if using canned beans

Preheat oven to 325ºF. Lightly grease an 8x8" baking dish.

Place the oats, walnuts, and cinnamon in a food processor. Pulse until the walnuts are broken into uniformly small pieces. Add the melted coconut oil and honey, and pulse a few more times to combine. Transfer to a small bowl and set aside. Wipe out the food processor with a paper towel (you do not need to wash it.)

Place the chickpeas and eggs in the food processor and puree until smooth. Add the stevia extract, vanilla extract, and honey, and process to combine. Add remaining coconut oil, coconut flour, cinnamon, salt, baking powder, and baking soda. Puree again.

Fold in the blueberries with a rubber spatula, and spread the batter into the prepared baking dish. Crumble the oat mixture on top of the batter. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and slice. Store leftovers covered in refrigerator.

Nutrition Facts
Servings Per Recipe: 9
Amount Per Serving
Calories     194.3
Total Fat     10.9 g
Saturated Fat     6.1 g
Polyunsaturated Fat     2.1 g
Monounsaturated Fat     1.5 g
Cholesterol     61.7 mg
Sodium     160.2 mg
Potassium     59.2 mg
Total Carbohydrate     23.3 g
Dietary Fiber     2.5 g
Sugars     9.8 g
Protein     5.7 g