snacking cake

This Blueberry Orange Breakfast Cake is delightfully tender, moist and delicious while also being gluten and refined sugar free!

Orange Blueberry Breakfast Cake

gluten-free baking flour

almond protein powder

xanthan gum*

stevia baking blend (or granulated sweetener of choice)

baking powder

baking soda

salt

eggs (room temperature)

olive oil

white vinegar

vanilla extract

orange

orange juice

milk of choice (I used unsweetened almond)

blueberries (rinsed)

Preheat oven to 350° F.

Coat an 8 or 9-inch cake pan with cooking spray.

Sift flour and almond protein powder together in a large bowl. Add xanthan gum, granulated sweetener, baking powder, baking soda and salt. Whisk to combine.

In a separate mixing bowl, beat together eggs, oil, vinegar, vanilla extract, orange zest and orange juice. Slowly pour wet ingredients into the flour mixture and begin to stir, adding the milk last while continuing to stir. Continue to whisk just until the lumps are gone and the batter is smooth. Fold in blueberries. Pour batter into prepared pan and dot the top with more blueberries.

Bake in preheated oven for 30-35 minutes. Check the cake by inserting a toothpick into the center. If the toothpick comes out clean except for a few crumbs, the cake is done and may be removed from the oven. If the toothpick comes out with wet batter on it, bake for an additional 5 minutes and check again.

Once cake is done, allow it to cool for 10 minutes inside the pan then remove to a wire rack to cool completely. Garnish with orange slices and fresh blueberries if desired. Enjoy!

Soft, fluffy squares of vanilla butter cake, flavored with lemon, packed with berries, and slathered with sweet-tart lemon icing. This is a cake for picnics and cookouts, for camping trips and after school snacking. Mostly, this is a cake for whenever the craving for cake and icing strikes. It&#x27;s the kind of cake you leave out on the counter so that anyone and everyone can grab a square any time they like.

It&#x27;s quick and easy to make, as all snacking cakes should be, easily adaptable to what you have on hand and what you like. Make it with fresh or frozen berries (or no berries at all), and with or without the tart lemon icing (or sub vanilla or almond extract for the lemon).

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Berry Lemon Snack Cake

(300 grams) all-purpose flour

tsp baking powder

berries fresh or frozen (*See note)

cornstarch

(335 grams) granulated sugar, divided

(64 grams) vegetable shortening

(5 1/3 tbsp; 75 grams) salted butter, at room temperature

tbsp lemon zest (From 1-2 lemons, depending on their size. Juice the lemons

(375) powdered sugar (confectioners sugar)

tsp lemon extract

tsp pure vanilla extract

2 large eggs,

egg whites, at room temperature (How to quickly bring eggs

(295 milliliters) whole or 2% milk (how to quickly bring milk

tbsp (85 grams) salted butter,

6-7 tbsp (88-103 milliliters) lemon juice

Preheat your oven to 350 degrees F (176...

Preheat your oven to 350 degrees F (176 degrees C). Use either vegetable shortening or butter to grease and flour a 9x13-inch rectangle baking dish. (How to grease and flour pans.)

Add the flour, baking powder, and salt to...

Add the flour, baking powder, and salt to a bowl and stir with a wire whisk to combine.

Add the berries to a separate bowl and...

Add the berries to a separate bowl and toss with the cornstarch. Set aside.

Beat 1 1/3 cup of the granulated sugar,...

Beat 1 1/3 cup of the granulated sugar, the shortening, and butter with an electric mixer on medium high speed until very light and fluffy, about 6 minutes. Stop the mixer every once in a while to scrape down the sides of the bowl with a rubber spatula.

Separate the two whole eggs (here's how to...

Separate the two whole eggs (here's how to separate eggs), adding the egg yolks to the butter and shortening mixture and the whites to a separate bowl.

Beat the egg yolks into the butter shortening...

Beat the egg yolks into the butter shortening mixture until well blended, about 1 minute. Add the zest, lemon extract, and vanilla extract and beat for another 30 seconds to mix.

Add the flour mixture and milk to the...

Add the flour mixture and milk to the batter in alternating additions, beginning and ending with the flour (1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, 1/3 of the flour). After each addition,  beat the batter on low speed just until barely incorporated. Scrape down the sides of the bowl before each new addition.

Add the 3 remaining egg whites to the...

Add the 3 remaining egg whites to the other 2 egg whites and beat with an electric mixer until doubled in volume and frothy. With the mixer running, slowly sprinkle in the remaining 1/3 cup of sugar. Beat until medium peaks form; if you lift the beater from the egg whites, the peak that forms will hold its shape, but fold over on itself slightly. (See images and video above for more information.)

Gently stir the berries into the batter, mixing...

Gently stir the berries into the batter, mixing just long enough to distribute them. Fold the beaten egg whites into the batter as gently as you can, mixing just until distributed throughout the batter. Do not over mix. You should still be able to see a few streaks of egg white in the batter.

Scoop the batter into the prepared pan, smoothing...

Scoop the batter into the prepared pan, smoothing it into an even layer. Bake for 60-65 minutes, until the sides of the cake are pulling away from the side of the pan, the cake does not jiggle at all if you move the pan, and a toothpick inserted in the center of the cake comes out without any evidence of raw batter. (*See note below for what to do if the top of the cake is getting too brown.)

Remove the cake to a wire rack and...

Remove the cake to a wire rack and allow to cool completely in the pan before icing.

Add all the icing ingredients to a large...

Add all the icing ingredients to a large mixing bowl and beat with an electric mixer until completely smooth, about 3-4 minutes. Adjust the amount of lemon juice and powdered sugar as necessary to achieve a spreadable consistency. Icing should be the consistency of yogurt.

Spread the icing over the cake and allow...

Spread the icing over the cake and allow it to set before cutting into squares, about 2 hours at room temperature or 1 hour in the refrigerator.

Top with sprinkles if desired, cut into squares...

Top with sprinkles if desired, cut into squares and serve. Cake will keep covered at room temperature for up to 2 days.

A single layer snacking cake with a crunchy coconut pecan topping. 

Oatmeal Cake

old fashioned rolled oats

water

all-purpose flour

cinnamon

nutmeg

sugar

brown sugar

unsalted butter, softened

eggs

unsalted butter, melted

milk

coconut

pecans

Preheat oven to 350°F and grease a 9x13 cake pan with nonstick spray, set aside.

In a bowl combine oats with boiling water. Let soak for 15 minutes.

In another bowl whisk together flour, cinnamon, baking soda, salt, and nutmeg.

In a large mixing bowl beat granulated sugar, brown sugar, and butter on a medium speed until light and fluffy, about 4 to 5 minutes, scrape the sides and bottom of the bowl as needed.

Beat in eggs, one at a time, until well incorporated. Beat in the vanilla.

Gradually add the dry ingredients until well combined. Add in oat mixture, beating until well combined.

Spread evenly into the prepared baking pan and bake for 25 to 30 minutes, a toothpick inserted should come out with a few moist, not wet crumbs.

To make the cake:

Remove cake from the oven and change the oven’s setting to broil.

In a medium bowl, whisk butter, light brown sugar, milk, and vanilla. Stir in coconut and chopped nuts.

Place under the broiler until the edges of coconut start to brown, about 1 to 2 minutes.

Cool cake for a minimum of 30 minutes before serving.

To make the topping:

This chocolate ricotta cake has a light and tender texture, packed with chocolate chips and very easy to make. It’s like cheesecake without all the work! Needs less than 10 ingredients and done in just 30 minutes.

Chocolate Ricotta Cake

all purpose flour

11 oz ricotta cheese (about 1 ½ cups) (room temperature)

tsp vanilla extract

unsalted butter

oz chocolate chips (about 1 ½ cups)

Preheat

Preheat oven to 350F. Lightly grease the bottom of an 8-inch springform pan and line with parchment paper. Set aside.

Whisk

In a medium bowl, whisk flour, sugar, baking powder and salt until combined.

In another bowl, whisk eggs, ricotta cheese and vanilla until incorporated. It will be a grainy and that&#39;s OK. (If using a mixer, stay on low speed.)

Fold

Fold in dry ingredients just until combined (do not over mix). We’re looking for a crumbly, not smooth, cake batter.

Add the melted butter and chocolate chips and fold until combined.

Bake

Transfer the batter into your prepared pan, smoothen the top, tap gently on the counter to help the batter settle, and bake for 30-35 minutes or until the cake starts to brown at the edges and a toothpick inserted in the center comes out clean or with minimal dry crumbs.

Cool

Cool for 20 minutes before removing from pan. Dust with powdered sugar or cocoa powder before serving.

I thought this cake was amazing!! I only had 1 1/4 cup ricotta  so I used 1/4 cup sour cream for the remaining and it worked out just fine.  So good and so easy. Thank you

I'm the baker in our house (makes my wife very happy) and this is one of the easiest and most delicious cakes I've made. I don't bake a lot with ricotta but I understand why you like it. This is very good and not so sweet but also not lacking in chocolate flavor, which we like.

I've been making your strawberry ricotta cake forever so when I saw you came out with a chocolate version, I had to try it and YUMMM! I can't decide which is my favorite they're both so delicious. Thanks for sharing your recipes!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1685536529/rrfkfuscadeo5nufiqzn.mp4

This chocolate ricotta cake has a light and tender texture, packed with chocolate chips and very easy to make. It’s like cheesecake without all the work!

This simple apple cake recipe is one of the easiest ways to turn fresh apples into something cozy and delicious. With three cups of diced apples folded into a quick, one-bowl cake batter, every bite is moist, tender, and full of cinnamon-spiced flavor. Thanks to the oil and generous helping of fruit, this cake keeps its soft texture for days. Bake it as a casual snacking cake to welcome fall, or serve it warm for a simple, comforting dessert.

Simple Apple Cake

cinnamon (ground)

vegetable oil (neutral flavor)

granulated sugar

7.5 mL vanilla extract

kosher salt (Diamond Crystal)

apples (ripe; weigh/measure after peeling

Line an 8 x 8 inch (20 cm) metal baking pan with parchment paper extending over the sides to form a sling.

Preheat the oven to 350°F (175°C, Gas mark 4) with a rack in the center position.

In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.

In a large bowl, stir together the oil and granulated sugar until well combined.

Add the eggs, vanilla and salt and stir until smooth.

Peel and core the apples. Cut into small dice (¼ inch cubes) and place in a medium bowl.

Add 1 heaping Tablespoon of the reserved dry ingredient mix to the diced apples, tossing well to coat.This step helps ensure the fruit doesn&#39;t sink to the bottom of the cake.

Add the dry ingredients to the wet ingredients and fold gently until just combined.

Fold in the diced apples until evenly distributed.

Pour the batter into the prepared pan. Ensure the apples are evenly distributed and smooth the top. Rap the pan firmly on the counter a few times to remove any air bubbles from around the apples.

Bake for 65-70 minutes, or until a tester inserted in the center comes out clean or with just a few moist crumbs attached.

Cool in the pan on a wire rack for 15 minutes, then use the parchment sling to lift the cake out onto a wire cooling rack to finish cooling.

If desired, serve cake with a light dusting of powdered sugar, whipped cream or a scoop of ice cream.

Instructions

This Apple cake is so good,i will make it often.

I made the recepie and it is indeed a fantastic and Simple Apple Cake. But I must say that I reduced the sugar to 1/3 of the sugar quantity given in the recepie and only used 100g. I found it absolutely delicious! I also shared a piece with my neighbour and she was delighted as well and asked for the recepie. Thank you Kathleen for sharing!

Top 5 snacking cake recipes from across the web

The most viewed snacking cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Orange Blueberry Breakfast Cake

Berry Lemon Snack Cake

Oatmeal Cake

Chocolate Ricotta Cake

Simple Apple Cake

Top 5 snacking cake recipes from across the web

The most viewed snacking cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Blueberry Breakfast Cake

Berry Lemon Snack Cake

Oatmeal Cake

Chocolate Ricotta Cake

Simple Apple Cake

The most viewed snacking cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine