Gluten-Free Lemon Lingonberry Coffee Cake

I am a true health foodie but I hate wasting food more. While doing some spring cleaning about a month ago, I stumbled upon a jar of Ikea’s lingonberry sauce that I got as a gift from my mom a while back that was going to expire in a month. I was faced with a healthy foodie’s dilemma. While I knew it contained refined sugar, the rest of the ingredients actually weren’t that bad and I sure as heck wasn’t about to throw it out since I really don’t like wasting food. So, I decided to be resourceful and make a delicious gluten-free coffee cake out of it! 🙂

Lemon Lingonberry Coffee Cake - truefoodlove

Lemon Lingonberry Coffee Cake – truefoodlove

The lingonberry also known as the cowberry, is common to Scandinavia and is a relative of the blueberry and cranberry. It is thought to have higher concentrations of polyphenols and antioxidants which help to decrease inflammation and protect nerve tissues and capillaries from damage. If you don’t have lingonberry sauce, I’m sure you could use another favourite organic jam or some lovely raspberries or blueberries!

Gluten-Free Lemon Lingonberry Almond Coffee Cake


  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • 1.5 tsp. baking powder
  • 1.5 tsp. baking soda
  • 1 cup organic greek yogurt
  • 1/2 cup organic butter, softened
  • 1/3 cup sucanat or coconut sugar
  • 2 organic eggs
  • 1 tsp. almond extract
  • zest of one lemon
  • 1.5 cups Ikea lingonberry sauce or any jam
  • 1/4 cup sliced almonds


  1. Grease and lightly flour a 9 x 9 glass baking dish. Preheat oven to 375 degrees Fahrenheit.
  2. Cream butter and sucanat together until blended. Add eggs and blend well. Add greek yogurt and almond extract and blend. Zest lemon directly into mixture.
  3. Mix dry ingredients in a medium bowl: quinoa flour, brown rice flour, baking powder and baking soda.
  4. Mix dry ingredients into wet ingredients and mix until blended. Mixture will be thicker than most cake batters.
  5. Spoon half of the cake batter into the prepared dish and spread to cover bottom.
  6. Spoon lingonberry sauce on top and gently spread to distribute and create an even middle layer.
  7. Spoon the rest of the cake batter on top and spread to cover (as best you can).
  8. Sprinkle sliced almonds on top to pretty it up and cover any flaws. Nature’s sprinkles always do the job. 🙂
  9. Bake for 35 minutes or until toothpick inserted in centre comes out clean.
  10. Let cool, slice into squares before serving warm with some tea. 🙂


2 thoughts on “Gluten-Free Lemon Lingonberry Coffee Cake

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