Healthy and gluten free vegan blueberry cake without refined sugar.
Starting up this blog I’ve never thought that I will make some totally vegan desserts. However, lately I’m so intrigued by vegan recipes including baking and cooking. It’s exciting to try new food.
This totally delicious blueberry cake is very tasty. Oh, I should say more about this dessert—> it’s gluten free, soy free, dairy free, egg free and peanut free. Any allergies are minimized by eating this blueberry cake. And still it’s very satisfying and delicious dessert. that you’ll not regret making it. For me it was first attempt making vegan dessert and I know that I will be making them more.
I used oat flour that I bake quite often in the kitchen now. I’ve made some oat flour muffins before; but they were not so successful as my Oat Flour Almond Plum Cookies. That’s why I didn’t share these muffins on the blog, but you can check oat flour cookies. I’m still working more with oat flour and many new recipes will definitely show up on Ilona’s Passion. I can honestly say this I love this type of flour.
I’ve picked my blueberries over the summer and I already new what I’m going to do with them. Making this blueberry cake it was perfect idea to use blended pureed fruit. I just mixed up with some healthy ingredients and totally tasty vegan blueberry cake was made.
What is you favorite vegan recipe? I would love to hear what you like the most.
Vegan Blueberry Cake
- 3/4 cup oat flour
- 2 Tbsp. water
- 1 Tbsp. coconut oil melted
- 1 Tbsp. maple syrup
- 1 3/4 cup pureed blueberries I used Ninja Kitchen
- 1 1/2 cup oat flour
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/3 cup coconut oil melted
- Preheat oven to 350 F.
- In a medium bowl mix oat flour with water, coconut oil and maple syrup. Spread nicely in the 8" baking pan. Set aside.
- Mix blueberries with oat flour, applesauce, maple syrup and coconut oil.
- Spread on the bottom layer nicely.
- Bake for 20 minutes.
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If you like my vegan blueberry cake try this recipe…