Gluten-Free Blueberry Snack Cake

I modified this recipe from one in Mom's Meal Makeovers cookbook, to make it gluten-free and lower the carbs even more

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• Cake

• 2  cups  gluten-free flour
• 1⁄2 cup ground flax seeds
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2⁄3 cup Splenda granular
• 1⁄3 cup canola oil
• 2  large eggs
• 1  teaspoon vanilla extract
• 1  cup low-fat vanilla yogurt
• 12  ounces frozen blueberries

• Topping

• 1⁄2 cup  soya granules
• 1⁄8 cup  Splenda brown sugar blend
• 1⁄4 cup ground flax seeds
• 2  tablespoons canola oil
• 1  teaspoon ground cinnamon

Directions

1. Preheat oven to 375.
2. Coat a 9x13 baking pan with nonstick cooking spray, set aside.
3. Whisk together the flour, flaxseed, baking powder, baking soda and salt in a medium bowl.
4. Add the sucralose and oil to a large bowl and beat on medium speed until well-blended, 1 minute. Scrape down the sides of the bowl if necessary.
5. Add the eggs and vanilla and continue to beat until smooth. Add the yogurt and beat until blended.
6. At low speed, gradually beat in the flour mixture until just combined. Gently stir in the blueberries.
7. Arrange the mixture evenly in the prepared pan and set aside.
8. To make the topping, combine the soya granules, flaxseed, oil and cinnamon in a small bowl until the dry ingredients are moistened. sprinkle evenly over the uncooked cake.
9. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for ten minutes until serving.