Lemon Saskatoon Berry Coffee Cake

I was doing a bit of cleaning up in my dashboard today and noticed that I never posted this recipe from the summer!  This coffee cake is probably one of my favourite baking experiments.  The cake was moist and flavourful, with a dense, thick texture that I absolutely love in coffee cakes.  Saskatoon berries have a very light flavour similar to a blueberry but with a little more punch.

I used a different mix of flour for this recipe, as I wanted to try out millet flour in a cake.  Millet flour has quite a distinctive taste; it’s great for baking but depending on what is being made, sometimes the flavour can be a bit overpowering.  I would say it has a bit of a lemony flavour, so using it in a lemon cake worked out really well as it brought out the lemon nicely.  The almond flour and a touch of coconut flour really give it that dense, moist cake texture that I think is so important with coffee cakes.  If you like your lemon cakes to have a bit more of a lemon flavour, you can experiment with adding more lemon juice or zest.  This cake is subtle and not quite as tangy as many lemon cakes I have tried, but the glaze really gives it more of a zip!

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1/2 cup millet flour
1 cup almond flour
1/2 cup tapioca starch
1/4 cup   coconut flour
1/4 cup flax
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup xylitol

3/4 cup applesauce
2 eggs, separated into yolks and whites
2 tsp vanilla extract
1/3 cup coconut oil, melted
1/2 cup warm water
3 tbsp lemon juice
1/4 cup lemon zest
1 cup thawed or fresh saskatoon berries

Sauce *Mixed in a food processor
1 tbsp lemon juice
1/4 cup coconut manna, melted
3 tbsp coconut oil, melted


1. Preheat oven to 350 degrees

2. Mix all the dry ingredients in a large bowl and whisk for a minute until well combined

3.In a separate bowl, using an electric beater, beat the egg whites until they form stiff peaks
* This helps the cake to have a light, fluffy texture and also helps it maintain any height when it rises

4.  Combine applesauce, egg yolks, and vanilla in a small bowl

5.  Add coconut oil and water to the flour mixture and stir until the mixture is dry but clumpy

6. Mix in all the wet ingredients

7. Stir in the egg whites until just combined

8.  Drain the berries of any excess liquid and stir into the mixture

9. Grease a loaf pan thoroughly and pour the batter into the pan
*Gluten-free baking tends to stick to the pan more -grease/oil/butter it well so half doesn’t get left behind!

10. Bake for 45 minutes to an hour, until a tooth pick comes out clean

11.  Drizzle with sauce serve warm!


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