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.
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!
📖 Recipe
Blueberry Snack Cake
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
- 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)
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 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.
Angie@Angie's Recipes
It looks stunning! And I love it's berry loaded!
Margaret
Thanks Angie! You could even add a full cup of blueberries instead of 1/2 cup - but you would probably want to reduce the water down to 1/2 cup because it's already pretty moist and the extra blueberries would add more moisture. 🙂
Linda Erts
I was excited to see the Blueberry snack cake especially as it is vegan. I made it the first week it was posted for our fellowship after church (one of our parishioners is vegan). The cake was a big hit, light, moist, looked very nice with the almonds on top too. The only thing that I would do differently next time is to get ahold of some dark amber maple syrup as mine was the light amber. In doing so this would have amped up the maple taste a little more. I will definitely be making this again..I just need to make a double batch as there was no leftovers for home. 🙂 Thanks so much for the recipe Margaret! Keep 'em coming!
Margaret
Thank you Linda - so glad the cake was a big hit at your church fellowship! 🙂 I'll share more snack cake recipes in the near future…