GLUTEN FREE VEGAN BLUEBERRY CAKE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Gluten Free Baking Mix 1 1/4 cup MaraNatha Almond Butter, 125 gram(s) (remove)*Splenda, 32 tsp (remove)**Flax Seed Meal (ground flax), 2.3 tbsp (remove)Vitasoy Lite Plus Plain Soymilk, 0.5 cup (remove)Blueberries, frozen (unsweetened), 1.5 cup, unthawed (remove)Baking Powder, 1 tsp (remove)Soy Flour, 0.5 cup, stirred (remove)1 tsp xanthan gum
1. Cream almond butter and splenda
2. Warm flax meal in 1/2 cup water until gooey
3. Add flax meal mix to almond paste
4. Add dry ingredients in 2 parts combining with warmed milk
5 . Fold in blueberries
Bake a 325 for 1 hour until browned -- yields one loaf or 12 muffins (mini)
Number of Servings: 8
Recipe submitted by SparkPeople user OFELIA.GABRIELA.
2. Warm flax meal in 1/2 cup water until gooey
3. Add flax meal mix to almond paste
4. Add dry ingredients in 2 parts combining with warmed milk
5 . Fold in blueberries
Bake a 325 for 1 hour until browned -- yields one loaf or 12 muffins (mini)
Number of Servings: 8
Recipe submitted by SparkPeople user OFELIA.GABRIELA.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 72.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 5.6 g
- Protein: 8.3 g
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