Gluten-Free Blueberry Snack Cake Recipe

Name: Gluten-Free Blueberry Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups gluten-free flour; ½ cup ground flax seeds; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅔ cup Splenda granular; ⅓ cup canola oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup low-fat vanilla yogurt; 12 ounces frozen blueberries; ½ cup soya granules; ⅛ cup Splenda brown sugar blend; ¼ cup ground flax seeds; 2 tablespoons canola oil; 1 teaspoon ground cinnamon

Servings: persons

2 cups gluten-free flour
½ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup Splenda granular
⅓ cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup low-fat vanilla yogurt
12 ounces frozen blueberries
½ cup soya granules
⅛ cup Splenda brown sugar blend
¼ cup ground flax seeds
2 tablespoons canola oil
1 teaspoon ground cinnamon

1
Preheat oven to 375.
2
Coat a 9x13 baking pan with nonstick cooking spray, set aside.
3
Whisk together the flour, flaxseed, baking powder, baking soda and salt in a medium bowl.
4
Add the sucralose and oil to a large bowl and beat on medium speed until well-blended, 1 minute.
5
Scrape down the sides of the bowl if necessary.
6
Add the eggs and vanilla and continue to beat until smooth.
7
Add the yogurt and beat until blended.
8
At low speed, gradually beat in the flour mixture until just combined.
9
Gently stir in the blueberries.
10
Arrange the mixture evenly in the prepared pan and set aside.
11
To make the topping, combine the soya granules, flaxseed, oil and cinnamon in a small bowl until the dry ingredients are moistened.
12
sprinkle evenly over the uncooked cake.
13
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
14
Transfer the pan to a wire rack and cool for ten minutes until serving.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups gluten-free flour, ½ cup ground flax seeds, 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Gluten-Free Blueberry Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Blueberry Snack Cake

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