Gluten-Free Blueberry Almond Cake {with freeze-dried blueberry powder}
A vibrant purple cake without grains, gluten, or artificial colors…
It’s moist, has a perfect crumb, and is full of berry delicious flavor!
The flavor and color are made possible with freeze-dried blueberry powder!
Freeze-Dried Blueberry Powder
This convenient miracle food is nothing more than organic blueberries that have been freeze-dried (not dehydrated), then powdered. They’re still raw and full of all their wonderful antioxidants.
Not to mention, 1 ounce of powdered blueberries is equivalent to 8 ounces of fresh berries — so just half a cup in this recipe adds lots of vitamins and fiber!
Freeze-dried blueberries are much easier to store because they’re shelf-stable. No need to worry about blueberries going bad in the fridge! You can have blueberry flavor even when blueberries aren’t in season!
It’s easy to add the freeze-dried blueberry powder to recipes…, especially to gluten-free and grain-free recipes! Simply omit a half cup of almond flour, and replace it with a half cup of freeze-dried blueberry powder.
This works for pancakes, waffles, muffins, and gluten-free cakes like this one!
How fun it is to create bright, colorful, nutritious recipes with zero added food coloring!
Gluten-Free Blueberry Almond Cake
This moist gluten-free blueberry almond cake is a real eye-catcher!
Perfect for anyone who’s favorite color is purple or if you’re just looking for a fun way to eat more blueberries.
Of course, if you’re throwing a unicorn-themed party, a purple cake is an obvious must-have.
Have you ever used freeze-dried blueberry powder before? Will you be making this bright purple Blueberry Almond Cake?
- 8tablespoons butter or Wildly Organic Butter Alternativeat room temperature
- 3/4 cup Wildly Organic Coconut Sugar
- 4 eggs
- 1/2cup whole milk, or Wildly Organic Coconut Milk Powder prepared
- 1teaspoons vanilla extract
- 1 1/2cups Wildly Organic Almond Flour
- 1/2cup Wildly Organic Coconut Flour
- 1/2 cup freeze-dried powdered blueberries
- 1/2 teaspoon Wildly Organic Himalayan Pink Salt
- 1teaspoon baking soda
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Preheat oven to 350F. Line a round cake pan (8" or 9") with parchment paper.
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Combine butter and coconut sugar in a bowl of a stand mixer fitted with a paddle attachment. Beat until smooth.
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Add 4 eggs, one at a time, beating until combined.
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Add milk and vanilla.
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Add almond flour, cup coconut flour, freeze dried blueberry powder, salt, and baking soda. Beat on low until combined.
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Transfer to the lined cake pan and bake for 30-35 minutes.
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Cool in the cake pan completely before transferring to a serving plate.
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