Our most recent blog post was written by my mom where she discussed the personal development that can come from fasting. As an Orthodox Christian she abstains from meat and dairy for lent, and this is her favourite vegan blueberry cake recipe she makes all the time during fasting periods.
Cake Ingredients
3 cups flour
2 tsp baking powder
½ cup melted coconut oil
1 ½ cup sugar
1cup oat milk or almond milk
2tsp vanilla extract
1tbsp egg replacer + 1tbsp flax meal mixed with ½ cup of orange juice
1 whole lemon rind
2 cups blueberries
1/3 cup of toasted sweetened shredded coconut ( to sprinkle on top of the cake)
Glaze
Mix half a cup of icing sugar with 3 tables spoons of oat milk or almond milk.
Instructions
Pre heat your oven to 350 F
Grease a medium sized bundt cake pan
Mix the flour and the baking powder and set aside.
Put the melted coconut oil into your mixing bowl and add the sugar, mix until dissolved then add the oat milk, vanilla extract, and lemon rind. In a separate bowl mix the orange juice, egg replacer and flax meal together then add them to the other wet ingredients. Slowly add the flour and the baking powder to the wet ingredients. Lastly fold in the blueberries. Bake for approximately 50 min. Cool on wire rack, invert onto a plate, drizzle with the glaze and sprinkle with the toasted coconut.
