Wild blueberries are the star ingredient of this incredibly tasty buckle cake. With a moist cake base, bursts of flavorful wild blueberries, and a sweet and buttery streusel topping that is made with coconut oil instead of butter, this cake recipe is hard to beat. Plus, it’s gluten-free, egg-free, dairy-free, and vegan, making it a great choice for a healthier cake that doesn’t compromise on flavor.
Wild blueberries are one of the most effective heavy metal detoxing foods and are also the most powerful brain food in existence. They are also the most potent prebiotic there is, and a star at restoring the liver.
Wild Blueberry Buckle Cake
Preheat oven to 350F/180C. Line an 8 or 9 inch springform baking tin with parchment paper. Set aside.
Make the streusel by combining the oat flour, brown rice flour, and coconut sugar in a small bowl. Whisk until uniform, then pour in the maple syrup and coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.
In a medium-sized bowl, whisk together the oat flour, brown rice flour, potato starch, coconut sugar, baking powder, and baking soda. Whisk until uniform and lump-free.
In another bowl, whisk together the almond milk, applesauce, coconut oil, and vanilla until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Add a bit more flour or milk if needed to get this consistency. Gently fold in the wild blueberries. Pour the batter into the prepared baking tin and top with the streusel. Bake for 45-50 minutes, until browned on top and toothpick inserted comes out clean.
Cool for 5 minutes in the baking tin, then gently remove and place on a wire rack to cool completely. Best enjoyed on the day of baking.
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This item posted: 06-Dec-2020
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