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Moist Gluten-Free Blueberry Cake Recipe for Homemade Baking

BLUEBERRY LOVE

Blueberries are one of my favorite berries. Beyond their sweet-tart flavor and lovely color, they bring an impressive nutritional profile to any dish.

Each year I look forward to blueberry season so I can bake my favorite desserts — galettes, pies, muffins and cakes — and this gluten-free blueberry cake has become a go-to.

GLUTEN-FREE BLUEBERRY CAKE

This year I developed a simple one-bowl gluten-free blueberry cake using a blend of white and brown rice flours with tigernut flour. The combination yields a tender, moist cake with plenty of flavor.

It’s easy to make, requires only one bowl, and is vegan (dairy- and egg-free), nut-free, and soy-free.

MEET THE INGREDIENTS

You’ll need the following ingredients. Exact quantities and detailed instructions are provided in the recipe card below.

  • white rice flour
  • brown rice flour
  • tigernut flour
  • tapioca flour
  • coconut cream (thickened from a can of full-fat coconut milk)
  • rice milk
  • 1 ripe banana
  • agave syrup
  • fresh blueberries
  • baking powder

TIGERNUT FLOUR

Tigernut flour is a versatile, allergy-friendly alternative worth trying. A few highlights:

Completely gluten-free, nut-free, and grain-free

Tigernut flour is made from tubers rather than nuts or grains, making it suitable for many dietary restrictions.

High in fiber

It contains a good amount of fiber and resistant starch, which can support gut health.

Naturally sweet

The flour has a mildly gritty texture and a naturally sweet flavor, so you can often reduce added sugar. It pairs well with other gluten-free flours and starches.

HOW TO MAKE GLUTEN-FREE BLUEBERRY CAKE

A complete list of ingredients with exact amounts and step-by-step instructions is available in the recipe card below.

Blueberries: Rinse fresh blueberries in cold water and gently pat them dry with a paper towel to remove excess moisture. Set aside.

STEP 1

Preheat the oven to 180° C. Line a 16 cm springform cake tin with baking paper and lightly grease it with coconut oil.

STEP 2

In a large bowl, whisk together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca flour, and baking powder.

STEP 3

Gently melt the coconut cream over low heat until smooth and let it cool slightly. Once cooled, blend the coconut cream with rice milk, agave syrup and the ripe banana until smooth.

NOTE ON COCONUT CREAM

Use full-fat canned coconut milk, chilled overnight so the cream separates from the liquid. Scoop the firm cream from the top for best results.

STEP 4

Pour the blended wet mixture over the dry ingredients and mix with a hand mixer until combined. Taste and adjust sweetness if needed. Gently fold in the blueberries so they remain intact.

STEP 5

Pour the batter into the prepared tin and bake for about 40–45 minutes, until a skewer inserted near the center comes out clean or with a few moist crumbs. Remove from the oven and let cool before slicing.

SERVING SUGGESTION

Lightly dust with powdered sugar or powdered xylitol and garnish with a few extra blueberries for a pretty finish.

GLUTEN-FREE BLUEBERRY CAKE IS:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Soy-free
  • Nut-free
  • Easy to make
  • Flavorful
  • Soft and fluffy
You may also like

If you enjoyed this recipe, try these favorites:

  • Lemon blueberry cake
  • One-bowl chocolate cake with chocolate coconut cream frosting

Thank you for stopping by! If you try this recipe, please leave a comment below and tell us how it turned out. If you post on Instagram, tag @alltheworldisgreen — we love to see your remakes.

Gluten-Free Blueberry Cake

Gluten-Free Tea Cake

Nensi Beram

Easy one-bowl blueberry cake made with tigernut flour. Soft, moist, and flavorful — vegan, nut-free and soy-free.
Prep Time
20 mins
Cook Time
45 mins
Cuisine
Gluten-free, Vegan
Servings
8

Equipment

  • 16 cm springform cake tin
  • Electric hand mixer
  • Silicone spatula
  • Mixing bowl

Ingredients

  • 100 g white rice flour
  • 50 g brown rice flour
  • 50 g tigernut flour
  • 25 g tapioca flour
  • 100 g coconut cream (thickened from full-fat canned coconut milk)
  • 60–80 ml rice milk
  • 100 g ripe banana
  • 50 ml agave syrup
  • 2 teaspoons baking powder
  • 100 g fresh blueberries

Instructions

  • Preheat the oven to 180° C. Line a 16 cm springform tin with baking paper and grease with coconut oil.
  • Mix the dry ingredients in a large bowl: white rice flour, brown rice flour, tigernut flour, tapioca flour, and baking powder.
  • Melt the coconut cream over low heat until smooth and let it cool slightly. Blend the cooled coconut cream with rice milk, agave syrup, and banana until smooth.
  • Pour the wet mixture into the dry ingredients and mix with a hand mixer until combined. Adjust sweetness if needed.
  • Gently fold in the blueberries.
  • Pour the batter into the prepared tin and bake for approximately 40–45 minutes.
  • Remove from the oven and let cool before slicing.

Serving suggestion

  • Dust lightly with powdered sugar or powdered xylitol and decorate with extra blueberries.

Notes

Note on coconut cream: Use full-fat canned coconut milk chilled overnight so the cream separates and can be scooped out easily.

Did you make this recipe?
Please leave a comment and let us know how it turned out. Your feedback is appreciated.

* Nutritional information is calculated automatically and should be used as an estimate.

Keyword
blueberry cake, blueberry tigernut flour cake, gluten-free tea cake