Gluten-Free Honey Almond Cake With Wild Blueberries

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This gluten-free honey almond cake with wild blueberries is a nourishing dessert made with whole ingredients like almond flour, honey, and yogurt. It is a cozy fall dessert made with wholesome ingredients like almond flour, honey, and citrus zest. Perfect for fall baking, weekend gatherings, or a comforting treat on crisp autumn days.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: European, Healthy

Keyword: Gluten-free Honey Almond Cake with Wild Blueberries

Servings:

Calories: 281kcal

Equipment

Ingredients

1 1/2 cup Almond flour
1/2 cup Gluten-free measure-for-measure or a blend with xanthan gum
1 tsp Baking powder ensure it’s gluten-free
1 tsp Cinnamon powder
1/2 tsp Baking soda
1/4 tsp Salt
2 Eggs large and room temperature
1/2 cup Honey
1/2 cup Plain yogurt or coconut yogurt
1/4 cup Coconut oil meted, or melted butter
1 tsp Vanilla extract
1 tbsp Lemon zest
1/4 cup Almond milk or any milk of choice)
1 cup Wild blueberries fresh or frozen
1 tbsp Gluten-free flour to coat the blueberries
Sliced almonds

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper or use a springform pan for easy removal.
2. Prepare the blueberries: Toss fresh wild blueberries in 1 tablespoon of gluten-free flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake while baking. Set aside. If you are using frozen, to avoid the ‘purple bleed’, rinse the blueberries until the water runs clear. Allow to dry, then dust with gluten-free flour.
3. Mix the dry ingredients: In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Mix the wet ingredients: In a separate bowl, whisk the eggs, honey or maple syrup, yogurt, coconut oil (or butter), vanilla extract, lemon zest, and almond milk until fully combined.
5. Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry, mixing gently with a spatula or whisk until just combined. Don’t overmix.
6.Fold in the blueberries: Gently fold in the blueberries coated in flour into the batter, ensuring they’re evenly distributed without overworking the batter.
7.Bake the cake: Pour the batter into the prepared cake pan. If desired, top with a handful of sliced almonds for added texture and crunch.
8.Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (it may come out with a little bit of blueberry juice, which is fine). The cake should be lightly golden on top and firm to the touch.
9. Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optional garnish: Once the cake is completely cool, dust with powdered sugar and top with a sprig of fresh mint or a slice of lemon to bring in a fresh, citrusy touch.

Nutrition