GLUTEN FREE VEGAN BLUEBERRY CAKE

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of GLUTEN FREE VEGAN BLUEBERRY CAKE calories by ingredient


Introduction

This recipe is excellent for those on an allergy free diet.
It has no gluten and do dairy or eggs.
It is a perfect breakfast treat with coffee.

BASIC GLUTEN FREE MIX
2 cups Brown Rice Flour
1/3 cup Tapioca Starch
2/3 cup Corn starch (Or Potato Starch) This recipe is excellent for those on an allergy free diet.
It has no gluten and do dairy or eggs.
It is a perfect breakfast treat with coffee.

BASIC GLUTEN FREE MIX
2 cups Brown Rice Flour
1/3 cup Tapioca Starch
2/3 cup Corn starch (Or Potato Starch)
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

Directions

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.