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!Print
This delightful Snack Cake is made from scratch & bursting with fresh flavors of lemon, coconut & blueberry. No icing needed.
- 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
- 2 vegan eggs (I used 2 TB Neat Egg +4 TB water), set aside
- 1 (14oz) can coconut milk (regular)
- zest from 1 lemon
- 2 tablespoon fresh lemon juice
- 2 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1 cup fresh blueberries
Preheat oven to 350°. Lightly oil an 8×8 non-stick cake pan.
In a large mixing bowl, combine all dry ingredients: shredded coconut, oats, flour, baking powder, baking soda, cinnamon & salt.
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.
- Category: breakfast, sweet treat
- Cuisine: vegan, gluten-free, nut-free
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!