Gluten Free Blueberry Snack Cake

This gluten-free blueberry snack cake is moist, naturally sweetened, and topped with a fresh blueberry frosting made from real blueberries. It’s easy to make with simple ingredients, and comes together with an egg or vegan option so everyone can enjoy a slice!

SPONSORED BY SUNBUTTER

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There’s something so satisfying about a snack cake — no layers to stack, no fuss, just one pan and a fork. This gluten-free blueberry snack cake takes that easy, no-frills vibe and dresses it up with a fresh blueberry frosting made from real blueberries (no food coloring!). The cake itself is moist, naturally sweetened, and packed with juicy blueberries in every bite. Whether you keep it classic with eggs or make the vegan swap, it comes together with simple ingredients you probably already have on hand. With the combination of purple frosting and perfect golden crumb, you won’t be able to stop at just one square.

Why You’ll Love This Cake

• Real blueberry frosting: no food coloring, no artificial flavor, just fresh blueberries pureed and whipped right into the dairy-free buttercream for that gorgeous purple hue and fruity flavor. It’s my favorite part!
• Naturally sweetened: no refined sugar in the cake itself, just maple syrup, so you get all the sweetness without the sugar crash.
• Egg or vegan option: both extensively tested so it’s easily adaptable depending on what you’re baking for without sacrificing texture.
• One pan, no fuss: this is a snack cake, not a layer cake, so there’s no stacking, leveling, or stressing over presentation.
• Perfectly moist crumb: light and lemony and packed with juicy blueberries throughout.

Ingredients You’ll Need

This grain-free cake batter comes together with a mix of almond flour and coconut flour for a tender, gluten-free crumb. I recommend sticking with this combo since coconut flour is very absorbent and can’t be swapped 1:1 for other gluten-free flours. Maple syrup keeps things naturally sweetened, and a bit of Original SunButter adds richness and a subtle nutty depth without any dairy. Lemon juice brightens up the blueberry flavor, while avocado oil (or melted coconut oil) keeps the crumb moist. Fresh blueberries get folded right into the batter for pockets of juicy fruit in every bite.

For the eggs, you have options: use 4 eggs for the classic version, or swap in almond milk plus tapioca or corn starch for a fully vegan cake (more on that later!)

The fresh blueberry buttercream is what takes this cake over the top. Dairy-free butter creamed with pureed blueberries gives you that gorgeous natural purple-pink color and fruity flavor. A touch of vanilla and powdered sugar round it out into a frosting that’s smooth, spreadable, and perfectly tangy-sweet enough.

How to Make Gluten Free Blueberry Snack Cake

Making this cake is surprisingly low-effort for something this summertime stunning. The batter comes together in two bowls — dry ingredients in one, wet in the other. Once they’re combined, you fold in a big handful of fresh blueberries. I like to fold gently here rather than stirring aggressively, since you want those blueberries to stay mostly intact instead of streaking purple through the whole batter (this is why I prefer fresh instead of frozen for the cake batter itself).

From there, it’s into a square cake pan and into the oven until the top turns golden and a toothpick comes out clean. This will take around 40 minutes. The hardest part of this whole recipe is waiting for the cake cool completely before you even think about frosting it. Grain-free cakes need that time to fully set, and a warm cake will melt the buttercream into a puddle of purple. You can also bake the cake the day before, refrigerate overnight, and frost the next day.

While you wait, whip up the frosting. Defrost some frozen blueberries, or puree fresh (frozen yields a brighter color in my opinion, specifically the wild ones!) Creaming the dairy-free butter first gives you a smooth base, and then the pureed blueberries get mixed in for that beautiful natural purple-pink color with no food coloring required. Once the cake has cooled and the frosting is fluffy, spread it on generously, slice, and dig in.

Vegan Option

If you’re baking for someone with an egg allergy or keeping things fully plant-based, don’t worry this cake was tested multiple times both ways. The crumb comes out almost identical (side-by-side photo here!) whether you use eggs or the vegan swap. Simply replace the 4 eggs with a mix of almond milk and tapioca or corn starch, and everything else in the recipe stays exactly the same. Add the starch to the dry ingredient bowl and the milk to the wet. The cake is still grain-free, still simple to make, still with that same moist tender texture and golden top. Just no eggs involved!

Tips for the Best Texture

Coconut flour is the real MVP (and troublemaker) in this recipe. It’s incredibly absorbent, which is what gives the cake its tender crumb, but it also means measuring matters. Measuring by weight is always your best bet. But if you don’t have a kitchen scale, make sure you spoon and level your coconut flour rather than scooping straight from the bag, since too much can leave you with a dry crumbly cake.

Room temperature ingredients also make a difference here. Cold eggs (or cold almond milk for the vegan version) can cause the batter to seize up slightly, so let everything come to room temperature before mixing for the smoothest batter and most even bake.

Don’t underbake this one. If the center still feels a little squishy when you press it or your toothpick isn’t coming out clean, give it another 5 minutes in the oven. It may look golden on top before the middle has fully set.

And as tempting as it is, resist the urge to frost the cake early. Coconut flour cakes need a full cool-down to fully set their structure. Cutting into it warm, or frosting it before it’s completely cool, can leave you with a gummy texture instead of that soft, tender crumb you’re going for.

Storage & Freezing

Once frosted, store the cake in an airtight container in the fridge, where it’ll stay fresh for 4 to 5 days. The blueberry buttercream firms up a bit when chilled, so let slices sit at room temperature for a few minutes before serving if you want that soft, fresh-frosted texture back.

If you want to make it ahead, the unfrosted cake freezes beautifully. Wrap it tightly in plastic wrap (or slice it first and wrap individual pieces) and freeze for up to 3 months. Let it thaw at room temperature before frosting and serving. The frosting can also be made a day or two in advance. Just store it in the fridge and let it soften slightly at room temperature before spreading.

Recipe FAQs

More Yummy Blueberry Recipes You’ll Love

• Vegan Paleo Blueberry Muffins — another almond flour-based blueberry recipe, great for readers wanting a grab-and-go option
• Healthy Blueberry Crumble Bars — vegan, gluten-free, and packed with blueberries like this cake, but with an oat-cinnamon streusel twist
• Baked Blueberry Donuts — another SunButter-based blueberry bake, fluffy and lemon-kissed
• Blueberry Frozen Yogurt — a no-bake, vegan blueberry treat for something lighter and cooler

If you try this Gluten-Free Blueberry Snack Cake, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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