Prep Time
15 minAssembly Time
3 minBake Time
70 minYield
10-12 slicesRating
/rating_off.png "1 Star")
Loading...| 6 tablespoons margarine or plant-based butter, plus more for pie plate | |
| 1 pound blueberries | |
| 1 1/2 cups Rogers All-Purpose Flour | |
| 1 cup plus 2 tablespoons coconut sugar | |
| 1 1/2 teaspoons baking powder | |
| 1/2 teaspoon salt | |
| 1 ripe banana | |
| 1/2 cup almond milk or plant-based alternative | |
| 1 teaspoon pure vanilla extract |
Try this blueberry plant-based remake of our Strawberry Cake by @chewyandspice!
| 1. | Preheat oven to 350 degrees. Grease a cake pan. Sift flour, baking powder and salt into a bowl, set aside. |
| 2. | In a separate bowl, cream together margarine and 1 cup sugar with electric mixer on medium-high speed until fluffy, approx. 3 minutes. Reduce speed to medium-low – add banana, almond milk, and vanilla. |
| 3. | Reduce speed to low speed and gradually add in the flour mixture. Transfer batter to your prepared cake pan. Arrange blueberries on top of batter, pressing each one in slightly. Sprinkle with remaining 2 tablespoons sugar. |
| 4. | Bake cake for 10 minutes. Reduce oven temperature to 325 degrees and continue baking until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate. Dust with powdered sugar. Cut into wedges and serve! |
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