Blueberry Buckle Vegan
The best recipe for Blueberry Buckle Vegan
Servings 16
Calories 188kcal
Cost $
Ingredients
- For the Oat Crumble Topping:
- ¼ cup old fashioned oats
- 3 tablespoons organic cane sugar
- 1 teaspoon cinnamon
- 4 tablespoons coconut oil
- For the Blueberry Buckle:
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pure maple syrup
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 3 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees, grease a 9 inch cake pan with oil or cooking spray and set aside.
- In a small bowl; mix together oats, sugar and cinnamon. Add coconut oil and mix until crumbly. Set aside.
- In a large bowl; sift together gluten-free flour, baking powder and salt.
- In a separate bowl; whisk together maple syrup, coconut oil and vanilla. Add wet ingredients to dry ingredients and mix until well combined. Fold in blueberries. (note: cake batter is thick, similar to cookie dough. You may need to use hands to fold in blueberries, don't be shy!)
- Transfer batter to greased cake pan, add crumble topping and bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool and enjoy :)
Notes
Hooray for Friday :)
Enjoy these beautiful July weekends while they last :)
Nutrition
Calories: 188kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 116mg | Fiber: 2g | Sugar: 14g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg