Gluten-Free Blueberry Snack Cake
70 mins (prep 20, cooking 50)
14 ingredients
1 servings
I modified this recipe from one in Mom's Meal Makeovers cookbook, to make it gluten-free and lower the carbs even more

Categories:  gluten-free , cakes , free-of... , breads , <-4-hours , brunch , coffee-cakes , time-to-make , dessert ,
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Serving Size (143.69 g)
Servings 1
Amount per Serving
Calories 979.62 Calories from Fat 976.32
% Daily Value *
Total Fat 108.48g 166.89%
Saturated Fat 8.0g 39.98%
Trans Fat 0.43g %
Cholesterol 0.0mg 0.0%
Sodium 2280.26mg 95.01%
Total Carbohydrate 3.9g 1.3%
Dietary Fiber 1.39 g 5.56%
Sugars 0.59 g %
Protein 0.11g 0.21%
Vitamin A 7.67IU% Vitamin C 0.1mg%
Calcium 297.53mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
gluten-free flour, ground flax seeds, splenda granular, large eggs, low-fat vanilla yogurt, frozen blueberries, splenda brown sugar blend, ground flax seeds