Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn | Cook for Your Life
Mini Blueberry Buckle Cakes with gluten-free fresh corn

Mini Blueberry Buckle Cakes with Gluten-Free Fresh Corn

4.7
Rated 4.7 out of 5
4.7 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 25 min prep
Clock Icon for Prep Time 50 min total
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

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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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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