Gluten Free Blueberry Orange Syrup Cake Recipes

GLUTEN FREE BLUEBERRY & ORANGE SYRUP CAKE

Steps:

• Preheat the oven to 180c and grease your pan and dust with gluten free flour to ensure all areas are evenly coated so the cake doesn't stick when cooked.
• Beat the butter and sugar in a mixing bowl with an eletric whisk until light and fluffy. Beat in your eggs, add the yoghurt and orange juice and sift in the gluten free self raising flour to sure evenly combined. Stir in the frozen blueberries and orange rind.
• Spread the mixture into the tin (it's quite a thick mixture so not pourable) and bake on the middle shelf of your oven for approximately 1 hour or until cooked through. Allow the cake to cool in the pan for 5 minutes before turning out onto a wire rack.
• To make the syrup, stir the sugar, juice and water in a small saucepan on the hob until the sugar has dissolved. Stir in the rind and simmer uncovered and without stirring for 5 minutes (keep an eye on it, you don't want it to burn but you want it to go a deep golden colour and thicken).
• Apply the hot syrup to the hot cake with a pastry brush to ensure evenly coated, and then pour the remaining syrup over the cake. Once it's cooled, it creates a bit of a sugary crust.
• Cut into 10-12 slices and enjoy with your loved ones!

GLUTEN-FREE BLUEBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
• Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
• Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
• Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
• Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
• Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

GLUTEN-FREE BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
• Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
• In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
• Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
• Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
• Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
• Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
• Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
• Enjoy!