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Blueberry Almond Cake (Gluten-Free)

Blueberry Almond Cake

A delicious purple cake with no artificial colors, grains, or gluten of any kind. The moist texture and perfect crumb creates an excellent berry taste! 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.


60 Minutes


You can store them in plastic, glass containers, or in aluminum foil placed in your refrigerator.





This tasty treat is made of organic, freeze-dried blueberries that have been ground to a powder. In their new form, they are still filled with incredible antioxidants. An ounce of powdered blueberries equals eight ounces of berries, meaning half a cup is an addition of rich fiber, many vitamins and an abundance of taste.


  • 8 tablespoons room temperature butter
  • 3/4 cup organic coconut sugar
  • 1/2 cup whole milk (coconut milk also applies)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond flour (alternative oat powder)
  • 1/2 cup coconut flour
  • 1/2 cup freeze-dried blueberry powder
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon baking soda

Preparation & Cooking Instructions

  1. Preheat the oven to 350F. Line parchment paper in a round cake pan.
  2. In a bowl of a stand mixer fitted with a paddle attachment, pour and beat coconut sugar and butter.
  3. Once the mixture is smooth, add in the eggs and vanilla extract. When fully mixed, add the choice of milk.
  4. Set the mixer to a low setting and add the rest of the ingredients to the bowl. End mixing when completely blended.
  5. Pour batter into cake pan. Place the pan in the oven and set the timer between 30-35 minutes.
  6. Allow pan to cool after baking before serving.