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Blueberry Cinnamon Low Fat Cake
Gluten Free Recipes
10 servings
BeginnerThis super easy low fat cake melts in your mouth and has the goodness of blueberries, cinnamon and maple syrup, why eat fatty muffins or cakes loaded with refined sugars if you can have a healthier version that takes less then half an hour to make including prep time.
Total Steps
5
Ingredients
11
Tools Needed
1
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Blueberry Cinnamon Low Fat CakeIngredients
- 2 tablespoons coconut oil
- 1/2 cup coconut sugar(optional)
- 1 egg organic egg
- 1 tablespoon freshly grated lemon zest
- 1 cup gluten-free all purpose flour
- 1/2 teaspoons sea salt
- 2 teaspoons aluminum-free baking powder
- 1 cup organic frozen or fresh blueberries
- 3/4 cup coconut milk
- 1 tablespoon pure maple syrup
- 1 tablespoon organic gluten-free ground cinnamon
Instructions
1
Step 1
Preheat oven to 400 F
2
Step 2
Mix together coconut oil, coconut sugar, egg, lemon zest and coconut milk
3
Step 3
Combine flour, sea salt, baking powder and blueberries
4
Step 4
Add dry ingredients to wet and stir until bueberries are well covered (do not over-stir)
5
Step 5
Pour batter into an 8” x 12” baking pan lined with parchment paper, drizzle with maple syrup and sprinkle with cinnamon. Bake for 15 minutes at 400 F