Home
Recipes
Blog
About
Contact

Home
Recipes
Blog
About
Contact

Gluten-Free Blueberry Coconut Snack Cake

Name: Gluten-Free Blueberry Coconut Snack Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 servings
Ingredients: 1 ½ cups almond flour; ½ cup coconut flour; 1 tsp baking soda; ½ tsp salt; 1 tsp cinnamon (optional); 3 large eggs (or flax eggs: 3 tbsp ground flax + 9 tbsp water, rest 10 min); ⅓ cup maple syrup or coconut sugar; ⅓ cup unsweetened applesauce; ½ cup full-fat coconut milk; 1 tsp vanilla extract; 1 ½ cups fresh or frozen blueberries (do not thaw if frozen); 1 tsp lemon zest (optional)

Category:

Dessert

Difficulty: Easy

Serves:

9 people

Prep Time: 15 Minutes

Cook Time: 35–40 minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

This moist, naturally sweetened blueberry snack cake is gluten-free, soy-free, and dairy-free — perfect for breakfast, brunch, or an afternoon treat. Bursting with juicy berries and subtly flavored with coconut and vanilla, it’s easy to make and even easier to eat.

Facebook Twitter LinkedIn Pinterest

Healthy Eating Made Easy Delivered Fresh Every Time! Fresh, Balanced, Delicious

What You’ll Need:

1 ½ cups almond flour
½ cup coconut flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (optional)
3 large eggs (or flax eggs: 3 tbsp ground flax + 9 tbsp water, rest 10 min)
⅓ cup maple syrup or coconut sugar
⅓ cup unsweetened applesauce
½ cup full-fat coconut milk
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
1 tsp lemon zest (optional)

Prepration for:Gluten-Free Blueberry Coconut Snack Cake

Step 1/6

Preheat & Prep

Preheat oven to 350°F (175°C). Line an 8×8” pan with parchment or lightly grease with oil.

Step 2/6

Mix Dry Ingredients

In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.

Step 3/6

Mix Wet Ingredients

In a separate bowl, whisk eggs (or flax eggs), maple syrup, applesauce, coconut milk, vanilla, and lemon zest.

Step 4/6

Combine

Add wet ingredients to dry and stir until a thick batter forms. Gently fold in blueberries.

Step 5/6

Bake

Pour batter into the pan and smooth the top. Bake for 35–40 minutes, or until the center is set and a toothpick comes out clean.

Step 6/6

Cool

Allow to cool in the pan for 15 minutes, then remove and cool completely on a rack.

Chef's Tips & Notes

Tips: Add chopped walnuts or pecans for crunch. Store in the fridge for up to 5 days or freeze slices individually for quick snacks.

NEXT RECIPES

Main Course

Gluten-Free Dairy-Free Creamy Pork Belly Ramen

Indulgent gluten-free ramen featuring tender slices of pork belly, creamy dairy-free broth, savory noodles, fresh greens, and a flavorful soft-boiled egg—a comforting bowl of pure deliciousness.

PREP TIME

15 Minutes

COOK TIME

20.0

SERVING

4 Servings

Breakfast/ Brunch

Baked Broccoli Frittata (Gluten-Free, Soy-Free, Dairy-Free)

A fluffy, savory baked egg dish packed with vibrant broccoli and flavor, without any gluten, soy, or dairy. Perfect for breakfast, brunch, or even meal prep. This plant-rich protein dish is easy to make and naturally allergen-friendly.

PREP TIME

15 Minutes

COOK TIME

35–40 minutes

SERVING

4 Servings

Appetizer

Crispy Chickpea Fritters with Zesty Tomato Dip (Gluten-Free, Soy-Free, Dairy-Free)

A flavorful and crunchy appetizer made from chickpeas and aromatic herbs, these golden fritters are the perfect plant-based snack or starter. Paired with a tangy tomato dipping sauce and served with lemon slices for brightness.

PREP TIME

20 Minutes

COOK TIME

15 Minutes

SERVING

4 Servings

Gluten-Free Blueberry Coconut Snack Cake