The Easiest Blueberry Chocolate Chip Snack Cake (Egg-Free)
Bring the cozy bakery experience home with this fluffy, egg-free blueberry chocolate chip snack cake! Made with a smart blend of sturdy all-purpose flour and ultra-soft oat flour, it delivers a tender, melt-in-your-mouth crumb.It's packed with juicy berries, rich dark chocolate chips, and features a completely flexible sugar base—use a balanced mix of coconut and cane sugar, or easily customize it with just one or the other!
Equipment
- 1 8x8 inch square baking pan
- 1 Large Mixing Bowl
- Whisk or Stainless Steel Fork
- Parchment Paper to line your pan with, or you can just butter/oil it
- Measuring cup and spoons
- Large Mixing Spoon or Spatula
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Sprouted Oat Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 cup Organic Cane Sugar
- 1/4 cup Coconut Sugar
- 1/4 teaspoon Fine Sea Salt
- 1 cup Unsweetened Plant Milk or Regular Dairy Milk almond or oat milk work best if using non-dairy milk
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- 1/4 cup Melted Butter or avocado oil/canola oil/vegetable oil
Add-Ins
- 3/4 cup Fresh Blueberries tossed in 1 tsp flour
- 1/2 cup Dark Chocolate Chips divided
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving overhang handles on the sides. Or you can just lightly butter/oil the pan.
- In a large mixing bowl, thoroughly whisk together the all-purpose flour, sprouted oat flour, baking powder, baking soda, sugar, and fine sea salt until uniform and lump-free.
- Pour the plant milk, vanilla extract, apple cider vinegar, and melted butter (or your choice of avocado/vegetable/canola oil) straight into the center of the dry flour mixture.
- Fold gently with a silicone spatula or large mixing spoon just until a thick, uniform batter forms, being careful not to over-mix.
- Gently fold in the floured blueberries and half of the dark chocolate chips (1/4 cup) until just distributed.
- Spoon the thick batter into your prepared baking pan, level out the top with your spatula, and scatter the remaining 1/4 cup of chocolate chips and a few extra berries evenly across the top.
- Bake at 350°F for 30 to 33 minutes until the top is golden brown and a toothpick inserted into the exact center comes out completely clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes to allow the delicate structure to fully set before slicing into 9 generous squares.