Gluten Free Blueberry Snack Cake Food

GLUTEN-FREE BLUEBERRY SNACK CAKE

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.

GLUTEN-FREE BLUEBERRY CAKE

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.

BLUEBERRY SNACK CAKE

Steps:

• In a mixing bowl, combine flour and sugar.
• Cut in butter until crumbly.
• Set aside 3/4 cup for topping.
• Add the baking powder, milk and egg yolks to remaining mixture; mix well.
• Beat egg whites until soft peaks form; fold into batter.
• Pour into a greased 13" x 9" x 2" baking dish.
• Sprinkle with blueberries and reserved crumb mixture.
• Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.

GLUTEN-FREE SNACK CAKE

Steps:

• Mix together dates, water and soda. Set aside to cool.
• In separate bowl, cream together sugar and butter. Add eggs and vanilla. Mix well.
• Add pudding mix. Beat well.
• Sift together flour, cinnamon and salt.
• Add alternately with date mixture, mixing well after each addition.
• Pour into greased 9x13 pan.
• In small separate bowl, mix together brown sugar, nuts, and chocolate chips.
• Sprinkle mixture on top of the batter in the pan.
• Bake at 325 degrees for 30 minutes. Turn pan 180 degrees and turn temperature up to 350 degrees. Bake for another 10 - 15 minutes or until a knife comes out sticky, not gooey. Take out and cool.