I'm A Celiac

Living Gluten Free with Celiac Disease

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Blueberry Cake

Curly, our four year old, has been wanting to make a blueberry cake for at least three weeks.  I’m not sure where the idea came from but she has been persistent about it!  Since the idea wasn’t going away I picked up some fresh blueberries during my last grocery store trip and we were all set to make Gluten Free Blueberry cake.  


You know I’m not a “make it from scratch” kind of girl, so I pulled out some new Gluten Free cake mix I’ve been wanting to try.  I met the SweetieBeans team in DC at an expo a couple months back.  Their mixes are Gluten Free and Vegan!  Their website has great recipe ideas and luckily for me one of them was for blueberry muffins.  I changed the recipe a little by adding about a 1/3 cup of orange juice to help puree the blueberries. 


Recipe adapted from SweetieBeans

What You Need:

2 cups SweetieBeans! ManyCake Cake Mix
1/4 cup Canola Oil
1/4 cup Applesauce
1/4 cup Pureed Blueberries with 1/3 cup of orange juice
2/3 cup Water
3/4 cup Fresh Blueberries covered in 1 tbsp of the cake mix
1/2 tsp White Vinegar
Cinnamon and sugar for dusting the dish


How To Make It:
Heat oven to 325 degrees.  Grease a 9×9 casserole dish and dust with cinnamon and sugar.  Mix together all the ingredients but the dusted blueberries.  Once combined carefully fold in the blueberries and pour into greased dish.  Cook for 45 minutes or until done.  Let cool and cover with icing.

The end result was a moist and flavorful cake!  The texture was similar to a sponge cake.  It was sweet and big hit with the kids.  I did put some GF frosting on it per the kids request making it no longer vegan.  The mix is 20oz and I only used half of it for this recipe so I have plenty left for cupcakes, pumpkin crumb cake or cinnamon cake.

Disclaimer: I was given a bag of the ManyCake Cake Mix to try.  The opinions are my own. 

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