Blueberry Coffee Cake (Gluten-Free, Sugar-Free, Dairy-Fee)


Today I’m going to interrupt my recent string of long-winded posts in order to get down to the nitty-gritty. Trust me, you’re not missing much. You don’t need me to tell you that it’s hot out. And you probably don’t care that there’s a farm where I can pick blueberries so close to my office that I can make a lunch date out of it. But there is, and I did, and as a result I found myself with at least four pounds of the succulent, sweet blobs to figure out something to do with.

Besides just eat, of course. You certainly don’t need me to tell you that freshly picked local blueberries at the peak of their season are the absolute best ones out there.

So I’ll forgo all of that in an effort to get you this blueberry recipe (and a few more to follow) before the best berries of summer are no more. Because while you can make this with frozen berries, I think we’ve all experienced that nothing-beats-it taste of summer’s best berries. And if you consider my (sometimes) nonsense editorials vs. a series of must-make recipes with fresh, local blueberries, I’m sure that’s an easy call.


This coffee cake is an adaptation of The Spunky Coconut’s Coffee Cake. Hers is a gluten-free, sugar-free, casein-free, grain-free coffee cake made with a base of white beans, eggs and coconut flour. Mine is not entirely grain-free because I used oats in my crumble topping, but it is gluten free (just make sure to use certified gluten-free oats.) If you can’t tolerate grains at all, stick with Kelly’s topping, which is made entirely of nuts. If you have no thoughts whatsoever about eating grain-free, or gluten-free, or sugar-free, or dairy-free, well, just try this cake anyway because it’s really fun to make a cake out of beans in your food processor. And it’s really scrumptious to eat. I promise.


Blueberry Coffee Cake (Gluten-Free, Sugar-Free, Dairy-Free)
Adapted from the Spunky Coconut
Printable Recipe

1 cup cooked chickpeas
3 eggs
1/2 teaspoon liquid vanilla stevia extract, such as NuNuaturals Liquid Vanilla Stevia Drops
1/2 teaspoon vanilla extract
2 tablespoons honey

2 tablespoons (28gm) coconut oil, melted
20gm (about 3 tablespoons) coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon sea salt*
3/4 teaspoons baking powder
1/2 teaspoon baking soda

1 cup fresh blueberries

60gm (3/4 cup) old fashioned oats
1oz walnuts
1 1/2 teaspoons ground cinnamon
2 tablespoons (28gm) coconut oil, melted
2 tablespoons honey

*omit if using canned beans

Preheat oven to 325ºF. Lightly grease an 8×8″ baking dish.

Place the oats, walnuts, and cinnamon in a food processor. Pulse until the walnuts are broken into uniformly small pieces. Add the melted coconut oil and honey, and pulse a few more times to combine. Transfer to a small bowl and set aside. Wipe out the food processor with a paper towel (you do not need to wash it.)

Place the chickpeas and eggs in the food processor and puree until smooth. Add the stevia extract, vanilla extract, and honey, and process to combine. Add remaining coconut oil, coconut flour, cinnamon, salt, baking powder, and baking soda. Puree again.

Fold in the blueberries with a rubber spatula, and spread the batter into the prepared baking dish. Crumble the oat mixture on top of the batter. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and slice. Store leftovers covered in refrigerator.

Nutrition Facts
Servings Per Recipe: 9
Amount Per Serving
Calories 194.3
Total Fat 10.9 g
Saturated Fat 6.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 1.5 g
Cholesterol 61.7 mg
Sodium 160.2 mg
Potassium 59.2 mg
Total Carbohydrate 23.3 g
Dietary Fiber 2.5 g
Sugars 9.8 g
Protein 5.7 g

This recipe has been shared over at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday feature for 8/2/2011.

This recipe is also featured on Family Fresh Cooking’s We Bake to Remember event.

9-11 Remembrance –

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29 Responses to “Blueberry Coffee Cake (Gluten-Free, Sugar-Free, Dairy-Fee)”

  1. 1

    Julia Mestas — July 26, 2011 @ 3:33 am Reply

    Well now, this is TOTALLY healthy.  Healthy enough to eat for breakfast, lunch AND dinner.  

  2. 2

    Alissa @ Not Just Apples — July 26, 2011 @ 4:27 am Reply

    Wowee – I love the idea of adding chickpeas in baking, that sounds awesome!

  3. 3

    DHCooks — July 26, 2011 @ 10:32 am Reply

    Cara your photos look like they came out of Cooking Light.  Awesome job!!!!!  These look so moist and delish.  I looooove blueberries. I think they are my favorite fruit.  In fact I'm eating them as I type this.

  4. 4

    Katie McLaughlin — July 26, 2011 @ 12:39 pm Reply

    Cara, the photos in this post are absolutely BEAUTIFUL!

  5. 5

    Cara — July 26, 2011 @ 12:52 pm Reply

    And this is totally not the cake I overindulged in for the past two nights;) But still delicious nonetheless!

  6. 6

    Cara — July 26, 2011 @ 12:53 pm Reply

    Thank you so much!

  7. 7

    Vanessa Gardner — July 26, 2011 @ 1:23 pm Reply

    Save me some please. 

  8. 8

    Emily — July 26, 2011 @ 1:38 pm Reply

    I'll have to try this chickpea is dessert thing… very intriguing.

  9. 9

    Cara — July 26, 2011 @ 1:41 pm Reply

    Spreaking of chickpeas, I've made a couple awesome pizzas with your chickpeaflour crust! We love it, and have found great toppings to compliment it.Posts are on the way 🙂

  10. 10

    Kate Thompson — July 26, 2011 @ 2:35 pm Reply

    Looks awesome! 

  11. 11

    Joanne — July 26, 2011 @ 5:07 pm Reply

    You're coming to my berry rescue! I always want to make the best of them while they're in season but can never decide what to do.  This just makes it easy.

  12. 12

    That Girl — July 26, 2011 @ 6:35 pm Reply

    I love that they're more like "cake bars" than traditional coffee cake.

  13. 13

    Debra Hofland — July 26, 2011 @ 8:40 pm Reply

    After changing my whole diet I finally also switched my saltto a Himalayan pink salt from Sustainable Sourcing   since it is gluten-free and made in theirown facility with no cross-contamination.  I'm always so happy when I come across these finds and just have toshare!

  14. 14

    Junia @ Mis Pensamientos — July 26, 2011 @ 8:48 pm Reply

    wow i never thought about putting chickpeas into a cake! i've done it with chickpea flour though, so i'm sure it works and tastes great!! 

  15. 15

    Ellie@fitforthesoul — July 26, 2011 @ 8:53 pm Reply

    This definitely would make a great post workout treat!! Looks gorgeous, and so do your plates! Where did you get them, if I may ask? 🙂

  16. 16

    Cara — July 26, 2011 @ 9:50 pm Reply

    Thank you Ellie! The plates came from Anthropologie, though a couple of years ago. They always have nice things!

  17. 17

    Naomi(onefitfoodie) — July 26, 2011 @ 11:41 pm Reply

    that looks SO good!! beans in coffee cake?! and I love the addition of coconut oil in there YUM

  18. 18

    Seemichellecook — July 27, 2011 @ 2:31 am Reply

    I just made a huge crumble on the weekend and wish I'd seen your recipe first.  I never would have thought to use chick peas.     I'm new and loving your ideas!

  19. 19

    Cara — July 27, 2011 @ 2:32 am Reply

    Welcome and thanks for the kind words!

  20. 20

    Cara — July 27, 2011 @ 2:33 am Reply

    Thanks Naomi! I really have to do more baking with beans, it works out quite well!

  21. 21

    theprocrastobaker — July 27, 2011 @ 8:24 pm Reply

    I adore coffee cakes, and anything with berries in is a winner with me! but ive never yet baked anything with chickpea flour, coconut oil or coconut flour before so would love to give this a shot to see how it turns out! If it tastes half as good as it looks, and for the health factor, i would be elated 🙂 can i ask, with coconut flour, can you make that by blitzing desiccated coconut or do you have to purchase it? thank you 🙂

  22. 22

    Sarah Seals — July 29, 2011 @ 12:38 am Reply

    I love the coffee cake recipe from the Spunky Coconut. I must make this though. I love blueberries in back goods. Thanks for posting!

  23. 23

    grace — July 31, 2011 @ 9:18 pm Reply

    hooray for coconut oil in the topping!  that's the best part anyway, and that subtle coconut flavor makes it just that much better!

  24. 24

    Stacey — August 9, 2011 @ 6:34 pm Reply

    I don't know how to measure flour in grams…can you translate how much in spoons or cups we need of coconut flour?  Thanks!

  25. 25

    Cara — August 9, 2011 @ 6:40 pm Reply

    done! Sorry about that – I try to include both volumetric and weight measurements but I must have slipped this time. Thanks for pointing this out.

  26. 26

    Sheanna — August 26, 2011 @ 2:53 pm Reply

    I've been looking for something JUST like this for quite some time.  I am now addicted to your blog.

  27. 27

    Marla — September 8, 2011 @ 2:20 am Reply

    Such a healthy coffee cake with so many of my favorite ingredients.Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

  28. 28

    Cara — September 9, 2011 @ 2:03 am Reply

    you got it! thanks for the invitation!

  29. 29

    Maris — September 11, 2011 @ 7:58 pm Reply

    Looks delish! Can hardly believe this is so healthy.

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