The first time I tested this recipe, I used loads of fresh blueberries. When I pulled the cake out, it was lumpy, bluish-green, and seemed to be covered with a slimy substance. Time to try again. Not wanting to re-create the swamp thing, I used freeze-dried blueberries—and the new result was just what I wanted! The steamy slow-cooking environment rehydrated the dried blueberries enough so they were soft and plump but didn’t explode over the whole cake. It also gave the cake a more pronounced blueberry flavor—just like a blueberry muffin.
Prep time 15 minutes
Serves 6
3/4 cup (188 g) blanched almond flour
1/4 cup (32 g) tapioca flour
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
3 eggs
1/2 cup (125 g) unsweetened applesauce
1/3 cup (107 g) pure maple syrup
1 teaspoon (5 ml) vanilla extract
1 cup (24 g) freeze-dried blueberries
1 tablespoon coconut sugar
1 Line a 2- or 3-quart (1.9 or 2.8 liter) slow cooker with a piece of parchment, pressing the paper to the bottom and creasing the side folds as best as you can. It doesn’t have to lay flat at this point. The batter will take care of that.
2 Combine the flours, baking soda, cinnamon, and sea salt in a large mixing bowl.
3 In a medium bowl or large glass measuring cup, whisk together the eggs, unsweetened applesauce, maple syrup, and vanilla extract. Pour the wet mixture into the dry and whisk it gently to combine and remove lumps.
4 Pour the batter into the lined slow cooker. Scatter the blueberries over the top and sprinkle the coconut sugar over them.
5 Cover and cook on low for 21/2 to 31/2 hours. Check the cake as little as possible, to keep the heat in the slow cooker. A toothpick inserted into the center should come out clean.
6 Turn off the slow cooker and remove the lid. Let the cake rest 10 to 15 minutes and then lift the cake out, using the parchment. Place the whole thing on a cooling rack. Let it continue to cool another 5 minutes before slicing.
7 Cut into wedges and serve.
