Cranberry Snack Cake (Gluten Free)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 131.2 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Cranberry Snack Cake (Gluten Free) calories by ingredient
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Number of Servings: 20


    2 cups gluten free flour (10 ounces)
    1-1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon kosher salt
    1 cup silken tofu
    3 egg whites
    2 tablespoons extra virgin olive oil
    2/3 cup packed brown sugar
    1 cup chopped frozen cranberries
    1/4 cup frozen blueberries

    1 can Grown Right Organic Whole Berry Cranberry Sauce

    1 cup oats
    2 tablespoons gluten free flour
    1/2 cup brown sugar
    2 tablespoons extra virgin olive oil
    2 tablespoons water


Preheat oven to 375 degrees. Butter or oil a 9 x 11 inch baking dish.

Whisk the flour, baking powder, baking soda, and salt. Add the cranberries and blueberries. Puree the tofu, egg whites, oil and brown sugar. Add to the flour mix, stir to combine well. Spread batter in pan (batter will be stiff). Spread cranberry sauce over batter. Combine streudel ingredients and sprinkle over cranberrry sauce. Spread out evenly and press down lightly.

Bake until browned, 45-60 minutes.

Number of Servings: 20

Recipe submitted by SparkPeople user KATZASTAR.

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