Vegan + Gluten-free + Nut-free + Refined-Sugar Free
Each delightful bite of this Blueberry Lemon Snack Cake is bursting with fresh berries, lemon & sweet coconut.
Simple ingredients yet simply delicious
In full disclosure, I absolutely love this Blueberry Lemon Snack Cake. I love how each ingredient shines through on its own and I love how simple & unpretentious it is.
No layers, no frosting, no ganache, no sprinkles…. just fresh blueberries + tart lemon + chewy coconut to delight your taste buds.
Blueberry Lemon Snack Cake is a rebel
Blueberry Lemon Snack Cake follows its own rules. It doesn’t conform to the way we think of traditional cakes and may leave you questioning if it is indeed a cake. If you think about it, it’s a cake you can eat with your fingers while leaning over the counter, talking to your girlfriends. You can throw it in a lunchbox without being judged that you put “cake” in your kids lunch and you can eat a slice of it for breakfast with your coffee or tea. “Pinky up” anyone?
I like rebel cake 😉 .
No Icing Needed
I also like that you don’t need to pile on the icing, because this snack cake is fabulous on its own. A little touch of toasted coconut + a sprinkling of decorators sugar (if desired) is all you’ll need to bring a smile to your mouth. Although if you love lemon and a little icing, check out my friend Chrystal’s Gluten-free Lemon Cupcakes. They are also dairy and nut-free.
You’ll love this snack cake because it’s….
- 💙 loaded with swirls of blueberries & lemon
- 💙 sweet, but not too sweet
- 💙 perfect for breakfast or dessert
- 💙 vegan + gluten-free + nut-free
- 💙 simply delicious
What makes this Blueberry Lemon Snack Cake stand apart from the others is that it is vegan, gluten-free & nut-free. As a bonus, since maple syrup is used as the sweetener, it is also refined-sugar free. “Woo-Hoo” 🎉 gotta love that! It’s a healthier, allergy-friendly & vegan dessert that will have you craving 2 slices without feeling guilty at all!
When you try this Blueberry Lemon Snack Cake recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #allergylicious on Instagram. I 💙 seeing what you make!
- 1 cup shredded coconut + extra for garnish, unsweetened
- 1 cup gluten-free rolled oats
- 1 cup gluten-free flour (Bob's 1-to-1 Gluten free)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
Preheat oven to 350°. Lightly oil an 8x8 non-stick cake pan.
In a large mixing bowl, combine all dry ingredients: shredded coconut, oats, flour, baking powder, baking soda, cinnamon & salt.
In a medium mixing bowl, combine all wet ingredients: vegan egg, coconut milk, lemon zest & juice, vanilla, & maple syrup then whisk together.
Pour wet ingredients into dry and stir together just until combined. Fold in blueberries then pour batter into prepared pan. Sprinkle with extra shredded coconut.
Bake 30-35 minutes or until center comes out clean. Let cool in pan then cut into equal sized squares.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 161mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Pin for Later
There’s just something special about a dessert, bursting with blueberries, don’t you think? So while you are “pinning” this Blueberry Lemon Snack Cake, don’t forget about these from Allergylicious: Blueberry Lemon Cupcakes , Blueberry Muffins & one of my favorites, Gluten-free Blueberry Banana Cake. YUM!