Categories: Dessert, Gluten-Free

Ingredients

• 3/4 cup fine brown rice flour or GF millet flour
• 1 cup sorghum flour
• 1/2 cup arrowroot starch, potato starch, or tapioca starch
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon nutmeg or cardamom
• 1 teaspoon ground cinnamon
• 1 cup organic light brown sugar, packed
• Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
• 1/4 cup light olive oil
• 1/4 cup Spectrum Organic Shortening or coconut oil
• 1 tablespoon bourbon vanilla
• 1 tablespoon honey or raw agave nectar
• 3/4 cup hot water (start with less, especially if you use real eggs)
• 10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)
• Crumb topping:
• 1/4 cup organic light brown sugar
• 2 tablespoons millet flour
• 2 tablespoons coconut oil or Spectrum Organic Shortening
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan.

2. In a mixing bowl, whisk together the dry ingredients.

3. Make a well in the center and add in the wet ingredients.

4. Beat the mixture until you achieve a smooth batter. It should be somewhere between a cake batter and a muffin batter.

5. Fold in the blueberries by hand.

6. Scoop the batter into the prepared cake pan and smooth it out evenly using a wet spatula.

7. Make your crumb topping.

8. Rub this mixture together with your palms until you get a grainy, sandy crumb.

9. Sprinkle all over the top of the cake batter.

10. Bake in the center of a preheated oven for 40 to 50 minutes until the center is firm to a light touch.

11. Cool on a wire rack.

12. Makes 10 servings.

13. Wrap leftover slices in foil, bag, and freeze for freshness.

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