Comments on: Gingerbread Snack Cake with Blueberries

By: Wendy

Wendy — Thu, 09 Oct 2025 17:13:22 +0000

Could I use canola oil or would you suggest olive oil instead of coconut oil?

By: Denise Sarabin

Denise Sarabin — Mon, 05 Feb 2024 02:48:16 +0000

I made this recipe substituting with a gluten free flour and used frozen blueberries. For some reason the centre of the cake did not bake as well. Could you please offer a suggestion as to why it seemed to be unbaked after an hour bake time.

By: Johanne Brabant

Johanne Brabant — Fri, 02 Feb 2024 18:00:44 +0000

Excellent cake and very quick to make; I made a version with frozen cranberries.

By: Lyn

Lyn — Thu, 01 Feb 2024 00:13:11 +0000

Just made blueberry gingerbread snack cake easy and delicious it reminded us of New England Indian Pudding

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Wed, 31 Jan 2024 02:31:38 +0000

In reply to Valerie. Wonderful! Thank you so much for rating/reviewing and sharing the changes you made. We appreciate it! So glad you enjoyed the cake.

By: Valerie

Valerie — Tue, 30 Jan 2024 18:33:43 +0000

A winner! As suggested in the sugar & spice comment, to not eat the whole thing, I cut the cake into 16 portions. It is a challenge to stop at one. I used avocado oil, cooking molasses and cut the sugar to 220 gms; the texture and taste is divine.

By: Sara Evans

Sara Evans — Mon, 29 Jan 2024 07:40:21 +0000

I made this recipe and it was super delicious! I used regular flour and I used a duck egg! I also used regular molasses!