Blueberry Snack Cake (Paleo, gluten-free)

This Blueberry Snack Cake is easy to make and bursting with blueberries!

It’s light, fluffy and slightly sweet. Don’t forget to smother it in the thick, creamy blueberry icing.

And this healthy snack cake is Paleo, gluten-free, dairy-free and refined sugar-free!

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Paleo Blueberry Snack Cake

This healthy blueberry cake is the perfect treat when you want a baked good that’s a little different from your typical muffin or quick bread.

It’s light, fluffy, and slightly sweetened with just honey. Lemon zest adds a bright zing and, of course, it’s packed with juicy blueberries.

And instead of regular flour, it uses superfine almond flour, giving it protein, fiber, healthy fats and a nice, buttery richness.

Once it’s cooled, you can then spread on an easy-to-make icing of blueberries, coconut cream, lemon juice and honey.

Almost like a muffin in cake form, this Paleo blueberry cake is also great as part of a brunch.

The cake is great without the icing, too!

What is a “snack cake”?

Others might have slightly different definitions for what constitutes a snack cake but for me, it’s:

• one layer
• not as sweet as your typical cake/dessert
• only a thin layer of frosting/icing or none at all

 

What you need for this Paleo Blueberry Snack Cake

Ingredients for the cake:

• 2 cups superfine blanched almond flour (not almond meal)
• 1/4 cup arrowroot flour/starch
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 eggs, room temperature
• 1/4 cup honey
• zest and juice from 1 large lemon
• 2/3 cup ( 3.5 oz) blueberries
• cooking spray to grease the baking dish (I like avocado oil spray)

Ingredients for the icing:

• 1/2 cup (2.75 oz.) blueberries, plus more for decorating, if desired (about 2 oz.)
• 3/4 cup coconut cream from a can of full-fat unsweetened coconut milk, chilled for at least 24 hours (I really like Native Forest when I know I need coconut cream)
• 2 tablespoons honey
• 2 teaspoons lemon juice
• 1/8 teaspoon fine sea salt

Equipment for the cake:

• 8×8″ (2 quart) baking dish
• a large mixing bowl
• a medium mixing bowl
• measuring spoons
• measuring cups
• a measuring glass
• a whisk
• a silicone spatula
• a microplane grater

Equipment for the icing:

• a blender, food processor, or mini (4 cup) food processor
• measuring spoons
• measuring cups
• mini offset spatula

How to make Paleo Blueberry Snack Cake

Step 1: Heat the oven to 350°.

Step 2: Grease an 8×8″ (2 quart) baking dish and set aside.

Step 3: In a large mixing bowl, whisk together the almond flour, arrowroot, baking soda and salt.

Step 4: In a medium mixing bowl, whisk together the eggs, honey and zest of 1 lemon.

Step 5: Stir the wet ingredients into the dry ingredients until blended. The batter will be thick (pictured below).

Step 6: Gently fold in the blueberries. You want to be gentle enough to not smoosh and burst them but firm enough to make sure they’re evenly distributed throughout the batter. But if some of them burst, that’s fine.

Step 7: Scrape the batter into the baking dish and gently spread into an even layer. It’ll seem like a thin layer but it’ll rise as it bakes.

Step 8: Bake for 20-25 minutes, until lightly golden brown on top. Let cool completely on a cooling rack.

For the icing

Step 1: Combine the blueberries, coconut cream*, honey, lemon juice and salt in a food processor, mini food processor or high-speed blender and blend until smooth. It’ll be runny at first but chill it in the fridge and it’ll be thicker once the cake is cool.

Step 2: Once the cake has cooled completely, spread on an even layer of the icing on top of the cake. Decorate with more blueberries, if desired.

*For the coconut cream: Chill a 14-15 oz. can of full-fat, unsweetened coconut milk in the fridge for at least 24 hours. Do not shake the can at any time. Carefully open the can and scoop out the thick cream that has risen to the top. Reserve the remaining coconut water for something else (like smoothies, cocktails, etc.).

Frequently Asked Questions (FAQ)

You might also like:

• Chocolate Chip Zucchini Muffins (Paleo, gluten-free)
• Flourless Chocolate Espresso Cake with Kahlua Whipped Cream (gluten-free; can be Paleo, keto)
• Olive Oil Polenta Cake (gluten-free)
• Strawberry Shortcake (Paleo, gluten-free)
• Blackberry Muffins (Paleo, gluten-free)

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