Moist Gluten-Free Blueberry Cake Recipe

BLUEBERRY LOVE

Blueberries are among my favorite fruits. Their sweet-tart flavor, attractive color, and versatile use in baking make them a seasonal highlight. Beyond taste, they bring a satisfying pop of freshness to cakes, muffins, pies, and galettes.

Each year I look forward to blueberry season so I can bake simple, comforting desserts that showcase the berries. This gluten-free blueberry cake is one of my go-to recipes: easy to make, moist, and full of flavor.

GLUTEN-FREE BLUEBERRY CAKE

This is a one-bowl gluten-free blueberry tea cake made with a blend of white rice flour, brown rice flour, tigernut flour, and tapioca. The combination gives the crumb a delicate texture and natural sweetness from tigernut flour and banana. The recipe is vegan (dairy-free and egg-free), nut-free, and soy-free.

The cake bakes up soft and tender with a pleasant blueberry burst in every bite. It’s ideal for afternoon tea, a light dessert, or a weekend treat.

MEET THE INGREDIENTS

Below are the ingredients used in this cake. Exact measurements and full instructions appear in the recipe card further down the page.

• White rice flour — 100 g
• Brown rice flour — 50 g
• Tigernut flour — 50 g
• Tapioca flour — 25 g
• Coconut cream (the thickened cream from a can of full-fat coconut milk) — 100 g
• Rice milk — 60–80 ml
• Ripe banana — 100 g (about 1 medium)
• Agave syrup — 50 ml
• Baking powder — 2 teaspoons
• Fresh blueberries — 100 g

TIGERNUT FLOUR

Tigernut flour is a versatile, naturally sweet flour made from a small root vegetable called tigernut (also known as chufa). Despite the name, it is not a tree nut, and it’s a good alternative for many people with nut or grain sensitivities.

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

Tigernut flour is naturally free from gluten and common tree nuts, making it suitable for many gluten-free and allergy-sensitive diets.

High in fiber

Tigernut flour contains a good amount of fiber and resistant starch, which can help create a moist crumb and gentle texture in baked goods.

Naturally sweet

The flour carries a mild, naturally sweet flavor that lets you reduce added sugar in a recipe. It pairs well with rice flours and starches for balanced texture and flavor.

HOW TO MAKE GLUTEN-FREE BLUEBERRY CAKE

Blueberries: Rinse fresh blueberries under cold water and gently pat them dry with a paper towel to remove excess moisture. Dry berries prevent extra liquid in the batter and help them hold shape while baking.

STEP 1

Preheat the oven to 180° C. Line a 16 cm springform cake tin with baking paper and lightly grease the sides and base with a little coconut oil or neutral 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. Ensure the baking powder is evenly distributed.

STEP 3

Warm the coconut cream gently over low heat until smooth, then allow it to cool slightly. In a blender or using a hand blender, combine the cooled coconut cream with rice milk, agave syrup, and the ripe banana until smooth and pourable.

NOTE ON COCONUT CREAM

Use full-fat canned coconut milk. Chill the can in the fridge overnight so the cream separates and solidifies at the top. Scoop out the thick cream for best results.

STEP 4

Pour the blended wet mixture over the dry ingredients and mix with a hand mixer or whisk until just combined. Taste and adjust sweetness if needed. Gently fold in the fresh blueberries, taking care not to break them.

STEP 5

Transfer the batter into the prepared cake tin and smooth the top. Bake for approximately 40–45 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Remove from the oven and cool in the tin for 10–15 minutes, then release and cool completely on a wire rack.

SERVING SUGGESTION

Lightly dust the cooled cake with powdered sugar or a suitable sugar alternative such as powdered xylitol, and garnish with extra fresh blueberries. This cake also pairs nicely with a dollop of dairy-free yogurt or whipped coconut cream.

GLUTEN-FREE BLUEBERRY CAKE IS:

• Vegan (dairy-free and egg-free)
• Gluten-free
• Soy-free
• Nut-free (tigernut is not a tree nut)
• Simple to make in one bowl
• Soft, moist, and flavorful

Gluten-Free Tea Cake — Recipe Card

Ingredients (serves 8)

• 100 g white rice flour
• 50 g brown rice flour
• 50 g tigernut flour
• 25 g tapioca flour
• 100 g coconut cream (thick part from a can of full-fat coconut milk)
• 60–80 ml rice milk
• 100 g ripe banana (about 1 medium)
• 50 ml agave syrup
• 2 teaspoons baking powder
• 100 g fresh blueberries

Instructions

1. Preheat oven to 180° C. Line and grease a 16 cm springform cake tin.
2. Whisk the dry ingredients together in a large bowl: white rice flour, brown rice flour, tigernut flour, tapioca flour, and baking powder.
3. Warm the coconut cream, let it cool slightly, then blend with rice milk, agave syrup, and banana until smooth.
4. Pour the wet mixture into the dry ingredients and mix until combined. Fold in the blueberries carefully.
5. Pour batter into the prepared tin and bake for 40–45 minutes, until set and lightly golden. Cool before slicing.

Notes

Always use full-fat canned coconut milk chilled overnight so the cream is firm enough to scoop. Store the baked cake covered at room temperature for one day or in the refrigerator for up to three days. For longer storage, freeze individual slices wrapped well for up to one month.