Red White + Blueberry Snack Cake {Paleo, AIP, Vegan}
A festive way to celebrate a national holiday, this Red White + Blueberry Snack Cake can be enjoyed any time of day. Lightly sweetened and jam packed with fresh fruit, this cross between a dessert and pastry can be enjoyed by everyone regardless of dietary restrictions.
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.
Tried this recipe?Let us know how it was!