Oh my gosh, is this stuff tasty! Initially I worried about it being a bit bland or of an odd texture, as its made with almond and coconut flours. However, the end result was a moist, cinnamon-y, lightly sweet, blueberry laden, divine cake! Or, blueberry buckle, if you will.
While slightly involved, its overall, an easy one to toss together. A fun interplay of textures going on here too, with the crunch of walnuts on top, the spongy cake texture, the burst of fresh berries on biting into them.
On whipping this up, you will be gifted with having something scrumptious to accompany your wintery warm drinks with each afternoon for the week. Enjoy!
Ingredients for cake
3/4 cup of coconut flour
3/4 cup of almond flour
1/2 teaspoon of baking soda
1/4 cup of pure maple syrup
The top, solid, white layer of a can of coconut milk (discard the liquid beneath)
1/4 cup of olive oil
1 tablespoon of vanilla extract
A couple handfuls of fresh blueberries
For the cinnamon walnut topping
1 cup of raw walnuts, chopped (I just did this by hand with a bread knife)
2 tablespoons (ish) of coconut sugar
2 tablespoons (ish) of cinnamon
A sprinkling of ground cloves
A sprinkling of ground ginger
2 tablespoons of melted butter
How to make it:
- Preheat the oven to 350 degrees F and lightly grease an 8×8 or 9×9 glass baking dish.
- Stir together the coconut flour, almond flour, and baking soda.
- In a separate bowl, whisk together (using a fork) the eggs, maple syrup, olive oil, and vanilla.
- Add the wet ingredients to the flour mixture. Stir gently until combined.
- Mix in the coconut milk, and now, the blueberries. Set aside the batter for now.
- Meanwhile, for the cinnamon walnut topping, mix together the walnuts, coconut sugar, and all the spices in a small bowl.
- Stir the melted butter into the walnut topping mixture.
- Now, in the glass baking dish, pour half the blueberry buckle batter. Then, sprinkle a layer of the cinnamon walnut topping. Add the rest of the blueberry buckle batter, then finish with the remaining cinnamon walnut streusel on top!
- Bake for 30-35 minutes, until lightly golden brown on top and a knife inserted into the cake comes out clean.
- Allow cake to cool for at least 30 minutes before sampling, though I recommend 45 minutes to even one hour.
This tastes awesome either slightly warm (key word, believe it or not, is slightly), or at room temperature. The cake will keep well in an airtight container, at room temperature, for up to 3 days.