Grain Free Blueberry Breakfast Cake
*Makes 16 servings
3/4 Cups of Coconut Flour
1/2 Cup of Sweet Potato Flour
1/4 Cup of Arrowroot
2 teaspoons of Double Acting Baking Powder
1 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
3 Tablespoons of Coconut Sugar
6 Tablespoons of Dairy Free, Soy Free Butter
1 Cup of 100% Full Fat Coconut Milk
1 teaspoon of Pure Vanilla Extract
1 teaspoon of Pure Almond Extract
1 1/2 Cups of Frozen (or fresh) Blueberries
For the frosting I just did a basic powdered sugar frosting. Powdered sugar, almond extract, melted dairy free butter, a little water to thin.
Preheat the oven to 350 degrees. Line a 9×9 inch square pan with parchment and coat with non stick spray. Set aside.
In a large bowl, whisk together all of the dry ingredients. Cut in the 6 Tablespoons of butter. Add the eggs, coconut milk, vanilla and almond extracts, and whisk to combine. Fold in the blueberries.
Spread the batter into the pan and bake (I use convection) for 35 minutes. Remove the cake from the pan by grabbing the edges of the parchment liner and place on a cooling rack. Cool completely and frost.