Vegan Blueberry Buckle Recipe: Gluten-Free and Low Sodium Options
A classic turned vegan. Delicious with a morning cup o' joe!
Parts & Parcels
- 1 1/2 cups flour, separated, white whole wheat, whole wheat pastry, gluten-free blend (see link)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vegan cane sugar, separated
- 1/3 cup almond butter
- 1/3 cup applesauce, unsweetened (see tip)
- 1/2 cup non-dairy milk, unsweetened (see link and tip)
- 1 teaspoon vanilla
- 2 cups blueberries, fresh or frozen
- 3 Tablespoons vegan buttery spread or coconut oil, softened
Whole Grain Gluten-free Flour Recipe
- How to Make Whole Grain Gluten-Free Flour at Home
An excellent gluten-free substitute for either white whole wheat flour or whole wheat pastry flour. It has double the protein and fiber compared to commercial gluten-free baking flour alternatives.
- Easy Homemade Cashew-Almond Milk: No Straining Required
There is no need to strain this nut milk. It is smooth and creamy as is. Make sure to use slivered almonds. They work the magic!
Methods & Madness
- Preheat oven to 375º. Spray 8x8 baking pan generously with cooking spray, making sure to coat the sides. Set aside.
- Dry Ingredients: In a large mixing bowl, stir 1 1/4 cups of the flour, baking powder and salt together.
- Wet Ingredients: In a medium mixing bowl, using a wooden spoon or stiff spatula, cream together 1/2 cup of the sugar and almond butter. Add applesauce, non-dairy milk and vanilla. Whisk till smooth.
- Crumb topping: In a small mixing bowl, Combine the remaining 1/4 cup flour and 1/2 cup sugar. Cut in the softened buttery spread or coconut oil. (See tip and picture below.)
- Add wet ingredients to dry ingredients. Whisk briefly till smooth. (See tip below) Pour into sprayed pan. Use a spatula to evenly spread the batter. Sprinkle blueberries evenly over batter. (See picture below.) Sprinkle crumb topping evenly over blueberries.
- Bake for @ 40 minutes, if using fresh blueberries; @50 minutes if using frozen. (See tip below.) Let cool for 10 minutes before serving. Or eat it all hot and gooey straight from the oven!
Tips & Tricks
- Applesauce Those little foiled topped individual tubs of applesauce are exactly 1/3 cup. I keep a stash in my pantry for baking. Applesauce works great as a vegan substitute for eggs+oil, as in this recipe.
- Non-Dairy Milk Any non-dairy milk will work. If what you have on hand is sweetened, just leave out a spoonful of the sugar. Note that the nutritional information will change depending upon the milk you choose. (For example, soy is much higher in protein than almond.)
- Crumb Topping I like to use the back of a fork to "cut in". But, please, use whatever technique your grandma taught you: pastry blender, the double butter knife trick. They all will work, and grandma will be proud!
- Mixing Make sure not to over mix when combining wet and dry ingredients. Over mixing will result in a tough cake, instead of a tender one
- Baking Time Blueberries can vary significantly in juiciness, meaning you may to increase you baking time to compensate. Giving the pan a slight jiggle is a good way to determine if the center of the cake is done. If the middle seems to slosh a bit, put it back in the oven for a few minutes. You want the middle to be almost as firm as the edges.
Almond Butter creamed with Sugar
Batter "Sprinkled" with Blueberries
Based on one serving (9 servings in one 8x8 cake)
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Unsaturated fat 9 g|
|Carbohydrates 41 g||14%|
|Sugar 22 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 66 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Low Sodium Option
If you use Morton's Lite Salt instead of regular salt, the sodium drops to 32 mg per serving. Great for people watching their intake!
© 2017 Stacy Lea Becker