Dairy, Egg and Nut Free Blueberry Cake

It’s summer and I have an overabundance of blueberries. I love to mix them into yogurt, cereal, pancakes and muffins. But I especially love it in a cake form. This recipe is a variation of the Blueberry Buckle recipe in my book, where the blueberries are sprinkled on top with a sugary crust. The cake is outstanding; loaded with blueberries in every bite and a delicious brown sugar crumble on top. It is the perfect dessert in the summer topped with soy ice cream, or even for breakfast as a yummy coffee cake.

If you have other berries in the house, use them. Raspberries, blackberries will do well; just be really careful about folding them into the batter with a rubber spatula so the berries don’t break up.  Finally, many of you have written asking how my recipes can be soy free too. It’s super easy, just exchange soy free margarine and shortening (like Spectrum or Earth Balance) for my Unsalted Fleischman’s Margarine and Crisco. Happy Baking!!


1/2 stick dairy free margarine (or 4 T.)

1/2 c. granulated sugar

1 T. water

1 tsp. lemon zest

1 tsp. fresh lemon juice

1/2 c. dairy free “buttermilk” (mix 1/2 c. soy or rice milk with 1/2 T. white vinegar, let sit 5-10 minutes)

1 1/2 c. unbleached all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 c. fresh or frozen blueberries


1 1/4 c. unbleached all purpose flour

3/4 c. light brown sugar, packed

1 stick cold dairy free margarine, cut into chunks

Preheat oven to 350 degrees and generously spray a 9 inch glass Pyrex baking dish with dairy free baking spray, set aside.

In the bowl of mixer fitted with the paddle attachment, combine the dairy free margarine and sugar until fluffy. Add the water, lemon zest and lemon juice. In a separate medium bowl, combine flour, baking powder, baking soda and salt with a wire whisk. Alternate adding the flour mixture and soy “buttermilk” to the margarine mixture, combining thoroughly. Gently fold in the blueberries (or other berries) with a rubber spatula. Spread batter into prepared baking dish.

To make the crumb topping, combine the flour and light brown sugar with a wire whisk. Cut in the cold dairy free margarine with your fingers until crumbly and there’s still large chunks of margarine in the mixture. Sprinkle crumb mixture evenly over batter and bake 45-55 minutes or until cake tester comes out clean and crumb topping is lightly browned.

Cool to room temperature and serve.

Dairy, Egg and Nut Free Spiced Applesauce Bars

Summer is flying by and so are the long, warm days. It’s been weeks since I have baked something new; all I want lately are easy, familiar recipes that will satisfy my kids’, OK, actually MY sweet tooth. Things have been insanely busy here and time is scarce. But I have been craving new treats again so I’m inspired to get back into the kitchen to tweak some old favorites and create new ones too. My newest creation, Dairy, Egg and Nut Free Applesauce Bars passed the Kid-Friendly Test with flying colors, in fact, my kids, my non-allergic neighbor’s kids and my husband all devoured these little bars. They are THAT good, and the ingredients are probably already in your pantry.

Two tips: this recipe can be baked in either a 15 by 10 jelly roll pan (for smaller and thinner bars, my kids’ personal favorite) or if you like a thicker bar, use a 13 x 9 metal sheet pan. Also, make sure not to over mix the batter when you add the applesauce. Stir it in and mix until thoroughly combined. Over mixing will produce a tougher result.

I can’t wait for you and your families to try this out!

As a side bar, some of you may already know that my second book, “Vegan Baking Classics” just appeared in stores this week. It is the Vegan version of my first book, The Food Allergy Mama’s Baking Book. My publisher approached me with the idea to repackage my first book to make it more Vegan friendly and share all those great recipes with another audience. I thought it was a great idea, since I have so many Vegan readers and get emails all the time from Vegans. I omitted some of the non Vegan recipes (gelatin, honey) and also added a dozen or so new recipes as well. The book will look very familiar if you have the first book, but for many people who don’t search for “food allergy titles”, Vegan Baking Classics will be new to them. I am excited for everyone to enjoy all these recipes that are so loved.

I’m also thinking about a third book and would love your input. What types of recipes would you like to see in a new book? Is there anything else that would be helpful to you and your family? I LOVE your input, it helps me more than I could ever say. So thank you in advance….and post or email me anytime. I’ve always said I really feel I have the BEST blog readers…I feel very fortunate to have such a wonderful support network. Thank you Thank you!!


1/2 c. dairy free margarine

1 c. granulated sugar

1/4 c. unsweetened applesauce

1 1/4 tsp. vanilla

2 c. unbleached all purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

1/4 tsp. salt

1 1/2 c. unsweetened applesauce

OPTIONAL: 3/4 c. raisins if desired

Confectioners’ sugar for sprinkling

Preheat oven to 350 degrees and spray a 13 x 9 metal baking sheet or 15 x 10 x 1 inch jelly roll pan (see my note above) with dairy free baking spray. Set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine with sugar until light and fluffy. Add 1/4 c. applesauce and vanilla and beat well. In a separate medium bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt with a wire whisk. Add to margarine mixture and stir until just combined. Stir in applesauce (add add optional raisins if desired) and spread batter into prepared pan.

Bake 22-25 minutes or until lightly browned and cake tester comes out clean. Cool completely, cut into squares and sprinkle with confectioners’ sugar before serving.