Red White + Blueberry Snack Cake {Paleo, AIP, Vegan}
Is this Red White + Blueberry Snack Cake festive, or what?! Coming from someone literally born on the 4th of July (truth), it is pretty much mandatory that I be all sorts of festive for this one. I mean, not only it is our nation’s birthday, but all the fireworks are just for me. At least this is what my parent’s used to tell me. Because I am a firecracker girl.
Truthfully though, as a kid I always struggled sharing my birthday with a holiday. I mean it isn’t as bad as those poor children who have a Christmas birthday. My heart goes out to you. But it still meant that I wasn’t the sole focus. Naturally, it really is all about me.
Now I am used to it, and always look forward to the fact that I automatically have the day off, and there is always a celebration. Funny how things change, isn’t it?
For those not celebrating a birthday, this is still one of the best holidays here in the U.S. of A. Why? Because it signals the official start to the summer. American summer doesn’t get better than backyard BBQ’s, long warm nights (this time of year the sun stays out until nearly 9:00 pm!), and all the red white and blue.
Technically summer starts on the summer solstice, duh. But Independence Day is the party that follows. It means spending quality time with friends, family, and loved ones. And you get to see fireworks! Not to mention eat and drink all the things, stay up late, and revel in what summer is all about.
Now that I have you excited for the holiday, let’s talk cake. Truth bomb here, I have never been a cake fan. Cupcakes sure, brownies heck yes, cookies definitely. Okay pretty much any dessert draws me in, except traditional cake. It is one thing I can always pass up. With a few exception of course.
There are a couple cakes that have me breaking this rule. First, is literally any cake from milk bar, but most of all their birthday cake. The very same one I made G for years.
But in real life, where I cannot eat milk bar often if ever, are two more realistic cakes. First, coffee cake, which sometimes is more pastry than cake, and muffins.
Stay with me here. Muffins are basically cake, or a cross between cake and really good sweet bread. Honestly, I am not sure why we fool ourselves into thinking muffins aren’t actually cupcakes in disguise. No, I am not talking those nasty bran muffins we used to eat in the 90’s. I mean the good down-home-satisfy-a-sweet-tooth variety.
Also, muffins and coffee cake usually include some sort of fruit. And this girl loves fruit desserts, especially in the summer. Give me all the berries with a side carbs.
What is a snack cake you might ask? Well, it is basically an excuse to eat cake any of time of day. It is less sweet, a cross between a sweet bread and dessert, and super casual.
Which means you can enjoy it for breakfast, lunch, or as an actual treat. Plus, you can get away with serving this informal snack cake in any setting. As a part of your appetizer tray, at brunch, or following a backyard dinner.
If I am being honest this is really just a lazy way to prepare the above mentioned baked goods. Because muffins have to be scooped into individual containers, and coffee cake is a bit labor intensive. This here Red White + Blueberry Snack Cake delivers the best of both worlds, without the fuss.
Because when you are hosting or attending a holiday party, the last thing you want to do is waste precious time in the kitchen. You want something tasty, and light yet satisfying, in a jiffy.
Thankfully this dessert looks fancier than it really is. It comes together in less than an hour, and you only need a few props from start to finish. I have even managed to throw every dish right in the washer, which is pretty amazing.
You don’t even need to worry about creating a perfectly smooth top, or rounded edges, or a just-right golden brown crust. Because you are going to slap some cream and berries on top to hide it all. High five friends, this is the party dessert of our dreams.
Only you need to know this though, go ahead and let everyone else assume you slaved over this for hours. It is our nation’s birthday after all, so America (and me, of course) deserve the best. Happy Birthday indeed.
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Red White + Blueberry Snack Cake {Paleo, AIP, Vegan}
Equipment
- 8” x 8” glass or ceramic baking dish
- Parchment paper
- Electric mixer
Ingredients
Cake
- 1 cup + 2 tablespoons Tigernut flour measured by scooping flour with a spoon and then leveling (see notes for substitutions)
- 1/2 cup arrowroot starch measured by scooping flour with a spoon and then leveling
- 3 tablespoons coconut flour measured by scooping flour with a spoon and then leveling
- 1 1/2 teaspoons gluten free baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
- 2 tablespoons fresh lemon juice
- 1/4 cup coconut butter measured warm
- 1/3 cup coconut oil melted and cooled slightly
- 1/4 cup plain applesauce at room temperature
- 1/3 cup maple syrup or melted raw honey, at room temperature
- 2 gelatin eggs recipe follows (see notes for substitutions)
- 1 cup wild blueberries fresh or thawed
Gelatin Eggs
- 6 tablespoons warm water
- 2 tablespoons grass-fed gelatin
Frosting
- 1 14.5 oz can heavy coconut cream about 1 cup OR
- Packaged coconut whipped topping 1 cup
- 1 teaspoon vanilla extract 1/2 teaspoon vanilla powder
- 1/2 teaspoon fresh grated lemon zest
Garnish
- Fresh strawberries sliced or cut into stars
- Fresh or thawed blueberries
Instructions
Cake
- Preheat oven to 350 degrees, and line a 8” x 8” glass or ceramic baking dish with parchment paper. Tip: Add a few dabs of oil in the dish before the parchment to help it stick.
- In the bowl of a stand mixer, or large mixing bowl, add all wet ingredients, except for gelatin eggs. Using a stand or hand mixer, beat to combine until mixture is smooth.
- In a separate medium bowl add all dry ingredients and whisk to combine. Add dry ingredients to wet and beat again to combine. Scape down the sides of the bowl.
- Prepare gelatin eggs, then add to batter and beat again until just combined.
- Fold in blueberries, then spread batter into prepared dish. Expect the batter to turn blue when you mix in the berries.
- Bake for 15 - 20 minutes, or until edges are set and beginning to brown, but center is still jiggly. Lay a sheet of foil over the top (loosely tented) and bake for another 5 - 10 minutes, or until cake is set and a toothpick entered in the center has a few moist crumbs. Cake may turn darker brown or blue/green, this is normal.
- Set aside to cool completely before frosting. You can transfer the cake to the refrigerator or freezer to speed this up. Once cool, use the parchment paper to pull the cake out of the pan, then slide the cake off the paper and onto a plate or platter to frost and decorate.
Gelatin Eggs
- Add water to a small saucepan, and sprinkle gelatin on top. Let bloom for a few minutes.
- Heat over low heat until gelatin begins to soften, then whisk constantly until no clumps remain. Mixture should be smooth and frothy.
Frosting
- Mix coconut cream or whipped topping with vanilla and lemon zest in a medium bowl until combined.
- Spread on cooled cake.
Topping
- Garnish with fresh sliced strawberries and/or blueberries as desired. Cake can be served at room temperature for a muffin-like consistency, or serve cold straight from the fridge for a pudding-cake consistency.
Notes
- If you cannot locate or tolerate Tigernut flour, you should be able to substitute almond flour. I have not tested this, but I’m usually able to interchange them.
- Substitute pasture-raised eggs, flax eggs, or vegan eggs if desired. Note this will change the texture and may alter baking time.
- This entire cake freezes really well. It is best to freeze the cake on its own, stored in an airtight container or covered tightly with plastic wrap. Then top with coconut frosting and fresh fruit before serving.
