Gluten-free Blueberry Snack Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 cups gluten-free flour
• 1/2 cup ground flax seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup splenda granular
• 1/3 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup low-fat vanilla yogurt
• 12 ounces frozen blueberries
• 1/2 cup soya granules
• 1/8 cup splenda brown sugar blend
• 1/4 cup ground flax seeds
• 2 tablespoons canola oil
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 375.
• 2 coat a 9x13 baking pan with nonstick cooking spray, set aside.
• 3 whisk together the flour, flaxseed, baking powder, baking soda and salt in a medium bowl.
• 4 add the sucralose and oil to a large bowl and beat on medium speed until well-blended, 1 minute. scrape down the sides of the bowl if necessary.
• 5 add the eggs and vanilla and continue to beat until smooth. add the yogurt and beat until blended.
• 6 at low speed, gradually beat in the flour mixture until just combined. gently stir in the blueberries.
• 7 arrange the mixture evenly in the prepared pan and set aside.
• 8 to make the topping, combine the soya granules, flaxseed, oil and cinnamon in a small bowl until the dry ingredients are moistened. sprinkle evenly over the uncooked cake.
• 9 bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. transfer the pan to a wire rack and cool for ten minutes until serving.