Blueberry Snack Cake – Vegan and Gluten-Free

This moist and delicious blueberry snack cake is quick and easy to make. You mix it and bake it in the same pan!

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Easy Mix and Bake

I love blueberry muffins, but I find the muffin-making process a bit of a bother. I always drip batter all over when I fill muffin tins. The thing I love about this recipe is you mix and bake the cake in the same pan. So this vegan gluten-free blueberry snack cake isn’t just moist and delicious—it’s also quick and easy to make.

Blueberry Snack Cake: Perfect for Pot-lucks

I was chatting about this blog with my dental hygienist. (Yes, chatting while having my teeth cleaned was as hard as it sounds.) She mentioned how she feels bad that the foods served during her church’s fellowship seldom include anything her friend (who is a vegan) can eat. I immediately thought of this blueberry snack cake—it’s perfect for pot-luck gatherings because nearly everyone can enjoy it!

What Kind of Flour Should You Use?

If you don’t have to avoid gluten, you can use your favorite all-purpose flour and simply leave out the xanthan gum. If you follow a gluten-free diet, you have a couple choices. One option is to use a 1-to-1 gluten free flour that includes xanthan gum, like this 1-to-1 flour by Bob’s Red Mill. If you go this route, leave out the xanthan gum the recipe calls for. Otherwise, your cake might come out a bit “gummy”.

Another option is use an all-purpose gluten free flour that does not include xanthan gum, like this all-purpose flour by Bob’s Red Mill.

I prefer the second option, using all-purpose gluten free flour and adding the xanthan gum. The flour is a bit heavier (it’s primarily garbanzo bean flour vs. brown rice flour) but for some reason it seems to work better for this recipe.

You are welcome to try other types of flours. Experimenting to see what you like best is always a good idea. Besides, it gives you more reasons to eat cake. 😉

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Blueberry Snack Cake

vegan and gluten-free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9

Ingredients

• 2 cups gluten-free all purpose flour (I use Bob’s Red Mill)
• 1 tsp. xanthan gum
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. fine sea salt
• 2 tbs. grape seed oil plus enough unsweetened apple sauce to equal 1/3 cup
• 2/3 cup maple syrup
• 1 tsp. pure vanilla extract
• 3/4 cup water
• 1 tsp. apple cider vinegar
• 1/2 cup frozen wild blueberries
• 1/4 cup sliced almonds (optional)

Instructions

• Preheat toaster oven or conventional oven to 350˚ (I use my Breville toaster oven)
• Add dry ingredients (except blueberries and almonds) to an ungreased 8×8 baking dish and mix with a fork until well blended
• Add wet ingredients and continue to mix with a fork – making sure to scrape along bottom and edges of baking dish – until well combined
• Sprinkle blueberries on top and stir lightly
• Sprinkle almonds on top and pat them down into the batter slightly with fork
• Bake approximately 30 minutes at 350˚ (if using convection setting) or 35-40 minutes (if using conventional oven) or until a toothpick inserted in the center comes out clean
• Cool in pan on wire rack for at least one hour prior to cutting.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 228kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 275mg | Potassium: 112mg | Fiber: 4g | Sugar: 16g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg