- 1 cup gluten-free all purpose baking flour
- 3 tablespoons premium cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 6 eggs, separated
- 1 cup white sugar
- 1 cup fresh blueberries
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform baking pan.
- Blend gluten-free flour, cocoa powder, baking powder, and xanthan gum together in a small bowl.
- Beat egg yolks and sugar together in a large mixing bowl with an electric mixer on medium speed until yolks are fluffy and lemon colored, about 3 minutes. Stir flour mixture and blueberries into the egg yolks; mix batter until combined.
- Whisk egg whites in a bowl until stiff but not dry. Fold egg whites into the batter; blend until egg whites are absorbed. Pour the batter into the springform pan.
- Bake in preheated oven until cake springs back when touched in the middle with a fork, 45 to 50 minutes.