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.




Streusel topping


  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.