Mini Blueberry Buckle Cakes with gluten-free fresh corn

Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn

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Clock Icon for Prep Time 25 min prep
Person Icon for Serving Size 12 servings

Who knew crunchy, sweet gluten-free fresh corn on the cob could turn into these light, custardy dairy-free Mini Blueberry Buckle Cakes? Although sweet tasting, these decadent, rich little cakes are low in added sugar,...


Ingredients

    2 corn cobs, stripped of kernels

    2 tablespoons water

    2/3 cup almond flour

    2 tablespoons granulated sugar (see Chef Tips)

    1/3 cup coconut oil, melted

    2 eggs, separated

    pinch of cream of tartar

    1/2 teaspoon salt

    2/3 cups fresh blueberries, or to taste. washed and patted dry

Nutrition Facts

Calories

126 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

8 g

Sugar

4 g

Fiber

1 g

Protein

3 g

Sodium

110 mg

Directions

  1. Take the blueberries and gently push 6-8 into each cake. Bake for 20-25 minutes or until well risen and golden and a toothpick comes out clean. Let cool in the tin for 10 minutes, then transfer to a rack to completely cool.

Chef Tips

For a sweeter cake, sprinkle 1/4 – 1/2 teaspoon raw brown granulated sugar over the each cake just before baking.

To melt coconut oil, stand jar in a bowl of hot water until melted.

Out of season, make these with 1 1/2 cups of frozen corn kernels.

To make this into a regular buckle cake, use an 8 inch fixed bottom flan case  or low sided cake tin, bottom lined with parchment paper. Bake 30-35 minutes or until a toothpick comes out clean.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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