This moist and delicious blueberry snack cake is quick and easy to make. You mix it and bake it in the same pan!
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.
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!
Blueberry Snack Cake
- 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
- ½ tsp. fine sea salt
- 2 tbs. grape seed oil plus enough unsweetened apple sauce to equal ⅓ cup
- ⅔ cup maple syrup
- 1 tsp. pure vanilla extract
- ¾ cup water
- 1 tsp. apple cider vinegar
- ½ cup frozen wild blueberries
- ¼ cup sliced almonds (optional)
- Preheat toaster oven or conventional oven to 350˚ (I use my Breville toaster oven)
- Add dry ingredients (except blueberries and almonds) to an ungreased 8x8 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.