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Apricot Blueberry Cake Recipe
Gluten-Free Blueberry Apricot Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 9
Calories: 234 kcal
Author: Pamela Higgins
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In medium bowl, combine dry ingredients, then stir in vanilla, egg replacer, coconut oil, sugar and water.
  3. In greased 9-inch round baking pan, pour batter.
  4. Arrange blueberries and sliced apricot on top.
  5. Bake 30 minutes until toothpick inserted in center comes out clean.
  6. Slice and serve warm.
Recipe Notes

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Nutrition Facts
Gluten-Free Blueberry Apricot Cake
Amount Per Serving
Calories 234 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 209mg9%
Potassium 70mg2%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.