Is almond flour sweet?

Almond flour has a mild nutty, slightly sweet flavor that makes it great for baking.

Does almond flour change the taste of cake?

Almond flour typically creates a richer flavor in cakes and yields a softer, fluffier texture.

Can I make this recipe with different berries?

We haven't tested it, but it should work! Feel free to swap out the blueberries with blackberries, raspberries, or chopped strawberries instead.

Can I use frozen berries instead of fresh berries?

Yes, no need to thaw. Just toss the frozen berries with 1–2 teaspoons of flour before folding them into the batter. This helps absorb some moisture and keeps them from sinking. Gently fold them in at the very end so they don’t bleed too much into the batter.

Almond Flour Blueberry Coffee Cake

Description

Make this gluten-free almond flour blueberry cake with simple ingredients and 60 minutes for the perfect low-sugar breakfast or brunch cake!

Ingredients

Units Scale

1 1/2 cup (160 - 170 grams) fine blanched almond flour
4 Tablespoons (30 grams) tapioca flour (see notes)
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup softened unsalted butter or naturally refined coconut oil (melted)
1/4 cup fine raw sugar or sugar substitute
1/4 cup coconut sugar or brown sugar
2 large eggs, room temperature
2 ounces unsweetened almond milk, more as needed (room temperature)
1 cup fresh blueberries (see notes)

Topping

1/2 cup fine blanched almond flour
1/3 cup sugar (I like to use a combo of both cane sugar and coconut sugar)
1 teaspoon cinnamon
pinch of kosher salt
2 Tablespoon softened unsalted butter or plant based soy-free butter

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Instructions

Preheat the oven to 350 F. Line an 8×8 baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
In a medium-sized bowl, whisk together the almond flour, tapioca flour, baking powder, cinnamon, sugar, and salt until combined.
Combine wet ingredients: If using softened butter, cream the butter and both sugars in a large bowl using a hand mixer or stand mixer until soft, sandy, slightly grainy. If you are using oil, simply whisk the oil and both sugars together until smooth. Note– Creaming butter with brown or coconut sugar won’t look fluffy like white sugar—it’s normal!
Add the eggs, one at a time, gently mixing between each, then stir in the almond milk until fully combined.
Working in batches, gently add the dry flour mixture to the wet ingredients.
Fold in the blueberries and press the batter into the prepared pan. Set the pan aside while preparing the topping.
In a small bowl, mix almond flour, sugar, and cinnamon. Add the chilled butter and use your fingers, fork, or a pastry cutter to cut in until crumbly. Spread the crumble evenly over the batter.
Place the pan in the preheated oven for 35 to 45 minutes or until golden brown on the edges and a toothpick inserted in the middle comes out clean. Check progress at 30 minutes. For best results, cover with foil the last 5 to 10 minutes to prevent burning. If the middle is not cooked all the way, continue to cook covered for an additional 5 minutes or until a toothpick inserted comes out clean.
Remove from the oven and cool on a rack until it reaches room temperature (about 45 minutes).
When ready to serve, place cooled cake pan in the fridge for 10 minutes for easier slicing,
Store this cake loosely covered in a container on the countertop for up to 2 days or store in the fridge for up to 5 days. Bring to room temp before serving for best texture.

Notes

Sugar Tips –A brown sugar monk fruit sugar substitute may be used in place of coconut sugar but note that sugar substitutes have a sweeter taste than regular sugar.

Flour Notes and Substitutes: If prefered, 4 tbsp (28g) of sifted coconut flour may be substituted for the tapioca flour. Coconut flour creates a slightly more structured, sliceable cake—great if you prefer a firmer crumb. Tapioca flour creates a softer, slightly chewier texture. Baking times will vary with each flour, so check progress at 30 minutes.

Blueberry + Batter Tips: Toss berries in a little flour before folding them into the batter to help prevent sinking.

Prep Time: 20 minutes
Cook Time: 35-45 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice using sugar alternatives
Calories: 196
Sugar: 6.6 g
Sodium: 24.4 mg
Fat: 9.1 g
Saturated Fat: 3.7 g
Carbohydrates: 15.5 g
Fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 45.3 mg