Blueberry muffins are probably one of our favorites. We won’t turn down a pumpkin muffin but for some reason we adore blueberry muffins.  Speaking of muffins Michelle can remember back when we were in high school we had this volleyball tournament out of town. The hotel offered blueberry muffins at breakfast. And still to this day Michelle can picture those blueberry muffins.

Now you might be thinking why are we talking about muffins when the recipe is a cake. Well, overtime we have come to realize that we prefer cakes over muffins. Therefore, we took our favorite muffin and made it into cute little individual cakes using a bundt pan.

And since blueberries are coming into season we thought this would be the perfect spring/summer treat.

How to make a healthy grain-free, egg-free blueberry streusel cake the right way.

Or should we say purely twins way!

grain free gluten free paleo vegan blueberry streusel cake via purelytwins

Something we always debate over here is a bundt cake considered to be enjoyed for breakfast/brunch or as dessert?

You know because it’s a cake but they don’t always have a rich creamy frosting like a cupcake. But it’s still sweet like a cupcake, but you can enjoy them at breakfast. Where it is frowned upon eating cupcakes for breakfast. Not saying that we have done that or anything 😉

grain free gluten free simple healthy blueberry struesel cake purelytwins

blueberry grain free paleo vegan healthy cake purelytwins

You know we adore our flourless cakes! And using plantains as our ‘flour’!

This cake is grain-free, gluten-free, vegan, dairy-free, soy-free and paleo friendly.  And pretty low in sugar!

grain free gluten free vegan paleo blueberry streusel plantain cake via purelytwins

PIN this IMAGE to make later

This blueberry streusel cake is made from just a few ingredients.

Most of them you might have in your kitchen since we know you are like us and always have plantains on hand 😉  We are thinking of investing in a plantain farm since we eat them every day. Wish we could grow them ourselves!! Guess we need to move.

9 FAQ about plantains

We find this recipe to be easy on the gut and digestion as the ingredients are all natural. This cake is full of healthy fats from coconut oil and tahini and made from a safe starch that most people can handle. This recipe is also great for keeping your skin glowing as blueberries are full of antioxidants and low in sugar.

blueberry streusel grain free low sugar cake with purelytwins

This is a very moist dense bundt cake filled with blueberries topped with a delicious nutty cinnamon streusel. How could you go wrong? Oh wait… there’s no frosting. That’s okay as this cake doesn’t need it! Promise.

For some substitution ideas:

You can replace the almonds for the streusel with any nut or seed (or even oat flour).

You can replace the coconut with any oil or butter of choice. And replace the coconut buttermilk with almond or hemp milk (and use for your buttermilk).

For the tahini we suggest using cashew or almond butter.

For the plantains this is a tough one, you could try using not too ripe bananas.  Bananas that are more little green/yellow like.

Here is how to make this amazing grain-free, egg-free blueberry streusel cake.

grain free gluten free blueberry streusel cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 mini bundt cakes or 8inch cake

serves 6

grain free gluten free blueberry streusel cake

Delicious and healthy grain-free gluten-free vegan paleo friendly blueberry streusel cake. Perfect dense and moist cake that will please a crowd. The streusel on top is the perfect flavorful crunchy to match the smooth rich cake bursting with blueberries.

Ingredients

    cake
  • 2 large yellow with a few black spots plantain ( 14oz after being peeled)
  • 1/4 cup coconut oil, liquid (2oz)
  • 1/4 cup tahini ( 2 1/4oz)
  • 1 tablespoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup or more of blueberries (fresh or frozen)
  • 1/4 cup coconut milk buttermilk
  • Streusel topping
  • 3 tablespoons coconut sugar
  • 4 tablespoons almond meal
  • 1 1/2 tablespoons coconut oil
  • 1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. Make buttermilk by taking one cup of coconut milk mixing with 1 1/2 tablespoons apple cider vinegar and let set for 10 minutes.
  3. Peel plantain.
  4. Place plantain, tahini, maple syrup, baking soda, baking powder and vanilla into food processor or Vitamix blender.
  5. Blend.
  6. Next add in coconut oil and buttermilk.
  7. Continue blending until smooth.
  8. Pour into a large bowl to hand stir blueberries.
  9. Make streusel topping. Place all streusel ingredients into a bowl and combine together.
  10. Lightly grease baking dish. We used 6 mini bundt cake pans. You could use a muffin pan or 8 inch pan.
  11. Pour cake batter into baking dish of choice.
  12. Top with streusel.
  13. Bake for about 35 minutes.
  14. Remove from pan and enjoy warm.
http://purelytwins.com/2014/04/16/how-to-make-grain-free-egg-free-blueberry-streusel-cake-the-right-way/

Are you ready for some tea or coffee served with this blueberry streusel cake?

CLICK TO TWEET —> how to make #grainfree #eggfree #gf blueberry streusel cake with real ingredients via @purelytwins

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35 thoughts on “Grain-free egg-free blueberry streusel cake.

  1. Streusel cake with coffee sounds perfect!

    Posted on April 16, 2014 at 9:09 am
  2. What a great and healthy recipe! Thank you for sharing I’m gonna have to try these VERY soon!

    Posted on April 16, 2014 at 9:21 am
    1. thanks Sara!

      Posted on April 16, 2014 at 9:40 am
  3. Oh my goodness these look delicious! I am so glad blueberries are coming back in season!

    Posted on April 16, 2014 at 9:32 am
    1. us too!! and thank you

      Posted on April 16, 2014 at 9:41 am
  4. This is perfect for my new grain-free diet! I can’t believe it’s basically all plantain!

    Posted on April 16, 2014 at 9:35 am
    1. oh yes!! it be perfect 😉 we adore our plantains in our baked goods, makes cooking grain-free so easy!

      Posted on April 16, 2014 at 9:41 am
  5. I love a good streusel cake with my coffee!! I would totally buy a share of the plantain farm with you guys, that needs to happen..

    Posted on April 16, 2014 at 10:10 am
    1. wahoo! yes!

      Posted on April 16, 2014 at 12:59 pm
  6. This looks absolutely delicious. You ladies never run calorie counts, correct? I understand why; with a recipe like this though, I would love to share it with friends and I have several that refuse to eat my creations unless they’ve got an idea of what’s in it.

    Posted on April 16, 2014 at 11:09 am
    1. no we don’t really every calculate calories, since the ingredients are usually from real foods, but we know that some people like that.

      Posted on April 16, 2014 at 1:03 pm
  7. Hey ladies! Recipe looks delish, but I was actually wondering something totally unrelated…LOL. Where do you all get your cute tanks with all the little sayings on them? For example, I love the red one that says “Be Strong & Do the Work” under Lori’s pic!

    Thanks for your website and for these amazing recipes! Because of the two of you, I now eat 1 plantain a day for good carbs!

    Posted on April 16, 2014 at 2:41 pm
    1. thanks Sarah and great question — here is where we get all those fitness tanks http://www.rawthreads.org/BeStrongandDoTheWork.aspx
      yay for more plantain love!! HUGS

      Posted on April 16, 2014 at 2:54 pm
      1. OMG, thank you both so much!!! Yay! I will pass this site along to all my girls at Crossfit too…we are tired of all the meathead tanks! LOL

        Posted on April 16, 2014 at 4:02 pm
  8. where did you find the coconut buttermilk?? YUM!

    Posted on April 16, 2014 at 4:00 pm
    1. we make our own – using canned coconut milk and adding in apple cider vinegar! maybe one day there will be an option to purchase at store!

      Posted on April 16, 2014 at 5:10 pm
  9. These look incredibly delicious! These would be great to take to a potluck event. Thank you for sharing!

    Posted on April 16, 2014 at 8:53 pm
    1. thanks Polly!

      Posted on April 17, 2014 at 9:06 am
  10. I love the recipe. I’m so going to make them for my Saturday picnic. I was looking for something healthy and yummy. Thank you so much girls for sharing. 🙂

    Posted on April 17, 2014 at 8:08 am
  11. I die… coming over. I’ll exchange baby snuggles for cake! 🙂

    Posted on April 17, 2014 at 9:00 am
    1. sounds good 🙂 HUGS

      Posted on April 17, 2014 at 9:07 am
  12. Those look absolutely delicious! I’m going to try them this weekend. Thank you so much for sharing!

    Posted on April 18, 2014 at 5:07 am
  13. I can’t wait to try these out when the blueberries are in season! Also, love the idea of using the mini bundt pan for pretty little mini cakes… that bundt pan doesn’t get used as much as my muffin tin. Thank you!

    Posted on April 28, 2014 at 4:58 pm
  14. I finally got a hold of some plantains and I knew exactly what site to go to for a recipe! I would really like to make this for my Mom because it’s grain and egg free but is there a way to sub the nuts and seeds (almond and tahini)? Thanks for your time. I love this site!

    Posted on May 11, 2014 at 12:28 pm
    1. you can see pumpkin seeds flour for the almond meal for the topping, and for the tahini you can try coconut butter or sunflower seed butter.

      Posted on May 11, 2014 at 5:10 pm
      1. Thanks for the quick response! I was actually looking for a way to make it without nuts or seeds for the autoimmune protocol (maybe I could try coconut butter next time) but decided to make it as is. For some reason mine came out really mushy. Do you think it would be good to add coconut flour? I’ve never used plantain and I was expecting them to be starchier. They were pretty sweet like bananas. The flavor was good but I can still taste the bitterness of the tahini.

        Oh yeah, one last question. Where do you get grain-free baking powder? Thanks again!

        Posted on May 11, 2014 at 8:57 pm
        1. I want to add, I made mine in a 12 muffin tin.

          Posted on May 11, 2014 at 8:59 pm
        2. Angela make sure you are using a green plantain not a ripe one. The more green they are the more starchier it is. You can add coconut flour maybe 1 tbsp. You can make your own baking powder like this one http://thecoconutmama.com/2013/06/grain-free-baking-powder/

          Hope this helps!

          Posted on May 11, 2014 at 9:39 pm
          1. Thanks, I will try greener plantains next time. Also thanks for the baking powder recipe! I can’t wait to use it. 🙂

            Posted on May 14, 2014 at 11:03 am
  15. I ironically have all the ingredients for this on hand. So at 10:30 pm I couldn’t resist making it..can’t wait for my midnight snack to come out of the oven

    Posted on July 13, 2014 at 11:17 pm
    1. Barb yum!! hope you enjoyed it 😉

      Posted on July 14, 2014 at 9:08 am
      1. They are amazing!! Thanks girls!

        Posted on July 14, 2014 at 10:36 am