Lemon Blueberry Snack Cake
Serving Size:20|Prep Time:15minutes|Cook Time:40minutes

  1. Pre-heat oven to 350°F
  2. Grease an 8×8 baking dish
  3. In a small mixing bowl, add flaxseed meal, water, and maple syrup, stir and let rest for 10 minutes.
  4. In a large mixing bowl, add all dry ingredients and stir together to combine. Add blueberries and toss to coat. Set aside.
  5. After wet mixture has rested for 10 minutes, add applesauce, olive oil, lemon extract, and lemon zest and stir to combine.
  6. Pour wet mixture over dry ingredients and stir until well combined.
  7. Pour mixture evenly into prepared pan. Place in oven and bake 35-40 minutes, or until center is baked through.
Optional Glaze
  1. In small mixing bowl, add all ingredients and stir until well combined.
  2. Spoon glaze over once cake has cooled completely. If glaze is too thick, add additional almond milk by the teaspoonful until you like the consistency. Glaze recipe is easily doubled.
Chef’s Narrative
Not too sweet, fruity and moist, this gluten free and egg free snack cake is perfect for breakfast, dessert, or a nourishing snack.
Recipe Substitutions
  • 1/2cupflaxseed meal
  • 1/2cupwater
  • 2/3cupmaple syrup
  • 1 1/2cuprolled oat flour
  • 1teaspoonbaking powder
  • 1/4teaspoonbaking soda
  • 1/4teaspoon salt
  • 1/4teaspooncardamom
  • 1/4teaspoon nutmeg
  • 3/4cupfresh blueberries(or frozen blueberries)
  • 1/2cup applesauce
  • 1/4cupolive oil
  • 1/2teaspoonlemon extract
  • 1tablespoonlemon zest(zest of 1 large lemon)
Optional Glaze
  • 1/2cuppowdered sugar
  • 1teaspoonolive oil
  • 2teaspoonsalmond milk
  • 1/4tablespoonlemon zest(zest of 1/4 lemon)