Blueberry Snack Cake

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vegan and gluten-free

Prep Time 15

Cook Time 30

Total Time 45

Servings

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 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.

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