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
Free From
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
Blueberry Lemon Coconut Snack Cake
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
Print Recipe
Pin RecipeDescription
This delightful Snack Cake is made from scratch & bursting with fresh flavors of lemon, coconut & blueberry. No icing needed.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 (affiliate link)
- 1/4 cup pure maple syrup
- 1 cup fresh blueberries
Instructions
Preheat oven to 350°. Lightly oil an 8×8 non-stick cake pan.
In a large mixing bowl (affiliate link), combine all dry ingredients: shredded coconut, oats, flour, baking powder, baking soda, cinnamon & salt.
In a medium mixing bowl (affiliate link), combine all wet ingredients: vegan egg, coconut milk, lemon zest & juice, vanilla, & maple syrup then whisk (affiliate link) 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.
- 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!
Sophia | Veggies Don't Bite says
September 18, 2017 at 3:44 pmSo you say snack…that means I can eat it all day right? Blueberries and lemon. YUM!
nicoleanndawson says
September 18, 2017 at 7:19 pmHeck ya Sophia! Snack away.
Chrystal @ Gluten-Free Palate says
September 18, 2017 at 6:58 pmSuch a yummy and nutritious snack. We love baked goods with blueberries. Yum!
nicoleanndawson says
September 18, 2017 at 7:19 pmIt sure is! I love adding blueberries & its GF so you can have it too!
Sharon @ What the Fork says
September 18, 2017 at 7:34 pmI really like how you added that this is perfect for breakfast! I was thinking that maybe I would sneak one or two of these in the morning!
★★★★★
nicoleanndawson says
September 20, 2017 at 11:44 amPlease do! You won’t regret it
Alisa Fleming says
September 18, 2017 at 9:55 pmWhat a delightful cake Nicole! I’m actually struggling with a recipe right now using just maple syrup. But your recipe looks spot on!
nicoleanndawson says
September 20, 2017 at 11:42 amIt can be hard to use maple syrup instead of sugar. Typically I have to lower the liquid by 1/4 and then add as I go until I figure it out. But well worth it playing with it. I can’t wait to see your recipe, I’m sure it’ll be fabulous as always.
Dianne's Vegan Kitchen says
September 19, 2017 at 8:21 amThis looks like such a delicious way to use up the last of the summer blueberries!
nicoleanndawson says
September 20, 2017 at 11:45 amAbsolutely! And when blueberries are out of season, that’s when I bring out my frozen berries.
Jereann Zann says
September 19, 2017 at 7:33 pmThese look so terrific Nicole! Love the idea to make these for breakfast for my kids.
nicoleanndawson says
September 20, 2017 at 11:43 amI love having options for breakfast! I love these, because my oldest can take 1 and run out the door (he never sits to have breakfast anymore).
Kristina says
September 20, 2017 at 9:58 pmis this as fluffy as it looks? oh so good – I cannot wait to make this one!
nicoleanndawson says
September 28, 2017 at 1:36 pmIt really, really is!!!
Linda from Veganosity says
September 22, 2017 at 4:14 pmThis has all of my favorites! I love that it’s easy, simple, and refined sugar-free. Totally making this soon!
nicoleanndawson says
September 28, 2017 at 1:34 pmWithout all the bad stuff & loaded with the good!
Trinity Bourne says
September 23, 2017 at 3:56 amThis looks so good and full of fab ingredients. I love using gf oats too!
Loving the sound of this.
nicoleanndawson says
September 28, 2017 at 1:33 pmGF oats are the best to have on hand, aren’t they?
Kortney says
October 6, 2017 at 3:03 amThis is so easy to make! I was so hoping you would say it was breakfast appropriate! Haha
nicoleanndawson says
October 8, 2017 at 9:44 pmOh yes Kortney….totally breakfast appropriate.
Lindsey Willson says
November 1, 2017 at 11:06 amThis is beautiful + it looks so great! My kids would love this recipe!
Nicole Dawson says
July 23, 2018 at 7:29 amAww, thanks Lindsey! My kiddos enjoy it…hope yours do as well.
Johanna says
July 22, 2018 at 3:58 pmWill using regular eggs cause any difference?
Nicole Dawson says
July 23, 2018 at 7:28 amRegular eggs should work just fine as a substitute.
Mary E Dolan says
April 2, 2019 at 2:39 pmI REALLY love that your recipes are ALSO dairy and egg free! It is soooooo hard to find a recipe that has all these components that actually works and tastes good! I recently made your chocolate chip cookie recipe and was so pleased with the TASTE, looks and EASE of the recipe! Thank you so much for putting out these recipes for those of us who are multiple- allergy challenged!
Nicole Dawson says
April 3, 2019 at 1:00 pmMary, you are so welcome and I’m glad you enjoyed the chocolate chip cookies as well. The biggest challenge we faced was finding recipes for multiple restrictions also which is why I love to bake so much! If you ever need a specific recipe, I’m always up for suggestions!