Go Back Email Link
+ servings
overhead shot of orange blueberry breakfast cake on white cake stand with fresh blueberries on top and garnished with fresh orange slices and orange zest. Half an orange and blue towel in the background.y breakfast cake
Print Recipe
5 from 5 votes

Orange Blueberry Breakfast Cake

This Blueberry Orange Breakfast Cake is delightfully tender, moist and delicious while also being gluten and refined sugar free!
Prep Time10 mins
Cook Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 10 servings
Calories: 208kcal
Author: Ashley Boyd


  • 1 cup of gluten-free baking flour
  • ½ cup of almond protein powder
  • ½ teaspoon xanthan gum*
  • 1 cup stevia baking blend or granulated sweetener of choice
  • 2 teaspoons baking powder
  • teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs room temperature
  • cup extra-virgin olive oil or mild flavored vegetable oil of choice
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • zest of half an orange
  • 2 tablespoons fresh squeezed orange juice
  • ½ cup milk of choice I used unsweetened almond
  • 1 cup fresh blueberries rinsed


  • Preheat oven to 350° F.
  • Coat an 8 or 9-inch cake pan with cooking spray.
  • Sift flour and almond protein powder together in a large bowl. Add xanthan gum, granulated sweetener, baking powder, baking soda and salt. Whisk to combine.
  • In a separate mixing bowl, beat together eggs, oil, vinegar, vanilla extract, orange zest and orange juice. Slowly pour wet ingredients into the flour mixture and begin to stir, adding the milk last while continuing to stir. Continue to whisk just until the lumps are gone and the batter is smooth. Fold in blueberries. Pour batter into prepared pan and dot the top with more blueberries.
  • Bake in preheated oven for 30-35 minutes. Check the cake by inserting a toothpick into the center. If the toothpick comes out clean except for a few crumbs, the cake is done and may be removed from the oven. If the toothpick comes out with wet batter on it, bake for an additional 5 minutes and check again.
  • Once cake is done, allow it to cool for 10 minutes inside the pan then remove to a wire rack to cool completely. Garnish with orange slices and fresh blueberries if desired. Enjoy!


*omit xanthan gum if your gluten-free flour already contains this ingredient.
See blog post above for other substitution suggestions.


Serving: 1slice | Calories: 208kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 160mg | Fiber: 2g | Sugar: 17g