GLUTEN-FREE BLUEBERRY SNACK CAKE
I modified this recipe from one in Mom's Meal Makeovers cookbook, to make it gluten-free and lower the carbs even more
Provided by SailorZeo
Categories Breads
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- Coat a 9x13 baking pan with nonstick cooking spray, set aside.
- Whisk together the flour, flaxseed, baking powder, baking soda and salt in a medium bowl.
- Add the sucralose and oil to a large bowl and beat on medium speed until well-blended, 1 minute. Scrape down the sides of the bowl if necessary.
- Add the eggs and vanilla and continue to beat until smooth. Add the yogurt and beat until blended.
- At low speed, gradually beat in the flour mixture until just combined. Gently stir in the blueberries.
- Arrange the mixture evenly in the prepared pan and set aside.
- To make the topping, combine the soya granules, flaxseed, oil and cinnamon in a small bowl until the dry ingredients are moistened. sprinkle evenly over the uncooked cake.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for ten minutes until serving.
Nutrition Facts : Calories 175.6, Fat 12.4, SaturatedFat 1.3, Cholesterol 32, Sodium 207.6, Carbohydrate 14, Fiber 2.7, Sugar 10.1, Protein 3.5
GLUTEN-FREE BLUEBERRY CAKE
This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste!
Provided by Jessi
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
- Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
- Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
- Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
- Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
- Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 65.8 g, Cholesterol 32.4 mg, Fat 10.9 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 345.4 mg, Sugar 29.3 g
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