a traveling Wife: Gluten Free Blueberry Chia Poke Cake

Gluten Free Blueberry Chia Poke Cake

Thursday, December 3, 2015

Can you have your cake and eat it too? I say, heck yeah! First you have it, then you eat it. And if it's this Gluten Free Blueberry Chia Poke Cake, then you might just eat the whole dang thing.

I think I've seen enough pie and cookie recipes to have gained 20 pounds just by looking at the computer. I am beyond ready for lighter flavors and far less sugary sweets to make their appearance again (can summer come back). 

I've been playing around with some gluten free flour to try out new recipes. I had the one fail of Lemon Bars and now I'm taking my chances with cake. 
Click to tweet: I want to try this Gluten Free Blueberry Chia Poke Cake right now. 
Cake is finicky, and quite frankly, I hate baking cake. I dislike having to use multiple pans. Then you have all the icing. And lastly, you have all the decorating. It's nauseating for me to think about, so I opted for a simpler poke cake. You know, the type that is baked right into a large rectangular pan then drizzled with some yummy syrup and topped with a light frosting. 

Get ready to have your socks blown off!

Gluten Free Blueberry Chia Poke Cake
original recipe from a traveling Wife

Cake Ingredients:
- 2 cups gluten free all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup (1 stick) butter, at room temperature
- 3/4 cup honey
- 2/3 cup plain applesauce
- 4 egg whites, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup milk, I used skim

Cake Directions:
- Preheat oven to 350 degree F and grease a 13x9 baking pan
- Mix flour, baking powder, baking soda, and salt together in a separate bowl
- Using a stand or hand mixer, mix butter, honey, and applesauce together
- Add egg whites and vanilla and beat for about 30 seconds
- Mix in milk
- Slowly incorporate the flour mixture
- Spread batter evenly into baking pan and bake for 20-25 minutes, or until top is golden brown and bounces back when touched
- Using the back of a wooden spoon, poke holes throughout the cake.
- Allow cake to cool completely

Blueberry Chia Syrup Ingredients:
- 2 cups frozen blueberries
- 1-2 tablespoons honey, you decide how sweet you want it
- 2 tablespoons lemon juice
- 2-3 tablespoons chia seeds, you decide how thick you want the syrup

Blueberry Chia Syrup Directions:
- In a medium saucepan, bring frozen blueberries to a boil
- Add honey, lemon juice, and chia seeds.
- Reduce to simmer and allow to cook until desired thickness

Assembling the Gluten Free Blueberry Chia Poke Cake:
- Pour Blueberry Chia Syrup over top of cake
- Frost with whipped cream of choice, I used cool whip
- Cut, plate, and enjoy!
Click to tweet: Did you say cake?! How about Gluten Free Blueberry Chia Poke Cake?
Have you ever had a poke cake?
What is your favorite seasonal dessert; pie, cookies, or cake?
What is your favorite frozen fruit?