Yield: 8 Slices
For the cake
- ½ cup sweet sorghum flour
- ½ cup toasted quinoa flour
- ¾ cup Bob’s Red Mill Almond Meal
- ½ cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon guar gum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 organic eggs, beaten
- ¼ cup melted coconut oil
- 2 teaspoons vanilla
- 8 tablespoons coconut milk
- Zest of one lemon
- 1 cup frozen blueberries (preferably Maine blueberries)
For the streusel topping:
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil, melted
- ¼ cup Erewhon’s Crispy Brown Rice Gluten Free cereal
- 1 teaspoon lemon zest
- ¼ cup chopped pecans
- 2 tablespoons Bob’s Red Mill Almond Meal
- Preheat the oven to 350 degrees F. Line a 9″ round baking pan with parchment paper and set aside.
- In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.
- In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of the coconut milk, one tablespoon at a time until you have a smooth batter. You want the dough to still be slightly thick, thicker than a cake batter. Fold in the lemon zest and blueberries.
- Scoop the mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the streusel topping.
- Combine all the ingredients in a small bowl and mix them together with a fork until you have a sandy, crumbly texture. Sprinkle the mixture evenly over the top of the cake.
- Bake in the center of your warmed oven for 40 – 45 minutes until a cake tester comes out clean when inserted into the center of the cake.
- Let the cake cool on a wire rack for 10 minutes and slice into 8 equal pieces. Serve slightly warmed with a steaming cup of coffee or tea.
Source: Alyssa Rimmer of Queen of Quinoa