Blueberry Walnut Coffee Cake
Ingredients
Cake
- 3/4 cup (180g) non-dairy yogurt
- 1/2 cup (125g) almond butter or tahini
- 1/2 cup (160g) maple syrup
- 1 tsp vanilla extract
- 1/3 cup (40g) coconut flour
- 1/3 cup (40g) tapioca flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries (fresh or frozen)
Streusel
- 1/4 cup (50g) coconut oil
- 1/4 cup (35g) coconut sugar
- 2 tbsp (15g) coconut flour
- 1 tsp cinnamon
- 1/4 cup (30g) chopped walnuts
Preparation
Preheat the oven to 350°F (175°C).
In a bowl, whisk together the non-dairy yogurt, almond butter or tahini, maple syrup, and vanilla extract.
Add the coconut flour, tapioca flour, baking powder, and salt to the bowl. Mix well to combine.
Gently fold in the blueberries into the batter.
Spread the batter into a greased or lined baking dish (approximately 9x6").
In a small bowl, combine all the streusel ingredients. Mix with a fork until clumpy.
Sprinkle the streusel evenly over the top of the cake batter and press it in gently.
Bake the cake for 38-40 minutes, or until the center feels firm to the touch.
Remove the cake from the oven and let it cool for at least 30 minutes before slicing.
