Vegan Blueberry Cake

Blueberry Cake with a twist!

Recipe from Naturally Nourished by Sarah Britton

Ingredients:

• 1 tsp (5 mL) coconut oil

• 1 cup (250 mL) shredded, unsweetened coconut, plus 1 tbsp (15 mL) more for garnish

• 1 cup (250 mL) rolled oats

• 1 cup (250 mL) whole wheat flour

• 1 to 2 tsp (5 to 10 mL) cardamom, to taste

• 1 1/2 tsp (7 mL) baking powder

• 1/2 tsp (2 mL) baking soda

• 3/4 tsp (4 mL) salt

• 1 can (400 mL) full-fat coconut milk

• Zest of one lemon

• 2 tbsp (30 mL) freshly squeezed lemon juice

• 2 tsp (10 mL) pure vanilla extract

• 1/4 cup (60 mL) maple syrup

• 2 large eggs, slightly beaten

• 1 cup (250 mL) fresh blueberries

Directions:

1. In a 20 cm-by-20 cm (8 inch-by-8 inch) baking pan, add coconut oil, spreading evenly to coat bottom and sides. Set aside.

2. In a medium bowl, combine 1 cup coconut, oats, flour, cardamom, baking powder, baking soda and salt.

3. In a separate medium bowl, combine coconut milk, lemon zest, lemon juice, vanilla, maple syrup and eggs. Whisk together.

4. Pour wet ingredients over dry ingredients and stir to combine. Do not over-mix. Fold in blueberries. Pour batter into baking pan. Sprinkle with remaining coconut.

5. Bake in a 350 F/180 C oven for 40 minutes or until toothpick comes out clean. Slice into 16 squares. Cover and store for up to five days in the refrigerator.

Makes 16 servings.

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