Nectarine and Blueberry Coffee Cake (Gluten-Free, L

Name: Nectarine and Blueberry Coffee Cake (Gluten-Free, Low-GI)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil, for spraying the pan; ¾ cup almond flour; ¾ cup coconut flour; ¾ cup sugar (I used organic coconut sugar and only used 1/2 cup); 2 teaspoons baking powder; ½ teaspoon salt; 2 eggs (or Egg Replacer for 2 eggs); ½ cup milk (I used almond milk) or ½ cup non-dairy milk (I used almond milk); ½ cup plain yogurt or ½ cup non-dairy plain yogurt; 1 ½ teaspoons vanilla or 1 ½ teaspoons almond extract; 1 cup blueberries; 3 nectarines, pitted and sliced; ½ cup gluten free rolled oats; ¼ cup almond flour; ¼ cup sugar (I used organic coconut sugar); 4 tablespoons unsalted butter, softened or 4 tablespoons olive oil; 1 tablespoon cinnamon; ¼ teaspoon salt

Servings: persons

oil, for spraying the pan
¾ cup almond flour
¾ cup coconut flour
¾ cup sugar (I used organic coconut sugar and only used 1/2 cup)
2 teaspoons baking powder
½ teaspoon salt
2 eggs (or Egg Replacer for 2 eggs)
½ cup milk (I used almond milk) or ½ cup non-dairy milk (I used almond milk)
½ cup plain yogurt or ½ cup non-dairy plain yogurt
1 ½ teaspoons vanilla or 1 ½ teaspoons almond extract
1 cup blueberries
3 nectarines, pitted and sliced
½ cup gluten free rolled oats
¼ cup almond flour
¼ cup sugar (I used organic coconut sugar)
4 tablespoons unsalted butter, softened or 4 tablespoons olive oil
1 tablespoon cinnamon
¼ teaspoon salt

1
Spray oil inside a 9-inch springform pan and preheat oven to 350F/180C degrees.
2
In a bowl, mix almond flour, coconut flour, sugar, salt and baking powder.
3
In another bowl, mix eggs, milk, yogurt, and vanilla or almond extract.
4
Pour in the flour mixture and mix.
5
Fold in blueberries and transfer to the springform pan.
6
Place nectarine slices on top of the batter.
7
In a bowl, mix oats, almond flour, sugar, butter, cinnamon and salt and sprinkle evenly over the nectarines.
8
Bake for 40 45 minutes or until a wooden pick comes out clean.
9
Infuse love and serve with ice cream or whipped cream if you like.

945

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: oil, for spraying the pan, ¾ cup almond flour, ¾ cup coconut flour, ¾ cup sugar (I used organic coconut sugar and only used 1/2 cup), and more.

Yes, Nectarine and Blueberry Coffee Cake (Gluten-Free, Low-GI) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine and Blueberry Coffee Cake (Gluten-Free, Low-GI)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions