Blueberry Cake with Lemon Icing

Blueberry Cake with Lemon Icing

Inspired by a recipe from the “The Prevent And Reverse Heart Disease” Cookbook)

Ingredients:

  • 1-1/4 cup fresh blueberries
  • ¼ cup dried blueberries
  • 1 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened applesauce
  • 2 tablespoons apple cider vinegar
  • ¾ cup water
  • 3 cups white whole wheat flour (we prefer King Arthur Flour brand)
  • 2 teaspoons baking soda

Directions:

Preheat oven to 350 degrees F. Line two cake pans with parchment paper.

In a food processor  combine the fresh and dried blueberries, maple syrup, vanilla, applesauce, vinegar and water.

Blend until uniformly mixed

Transfer to a large bowl.

Add the flour and baking soda, and stir.

Pour the batter into the prepared cake pans and bake for 30 minutes.

Suggestion – check at 25 minutes with toothpick if your oven runs hot

Remove the cakes from the oven and let them cool. Frost the cakes with Lemon Frosting (see recipe below)

Lemon Frosting

Ingredients:

12 ounces lite silken firm tofu

¼ cup fresh lemon juice

Zest of 1 lemon

1/3 cup maple syrup

1 Tablespoon chia seeds

Directions:

In a food processor, combine tofu, lemon juice, lemon zest and maple syrup, and blend until smooth. Be sure to scrape down the sides of the machine so all the tofu gets well blended. Add the chia seeds and pulse until the frosting is uniformly mixed. Boom, it is ready to go.