Banana Blueberry Cake

THE MOST MOIST SUMMER CAKE

This cake just screams garden tea party, it is so moist on the inside and has the perfect sweetness.

I used spelt flour here to keep the gluten lower that usual.

This is the perfect cake to make a friend for their birthday. It looks so beautiful with the blueberries on top.

I love serving this cake with some vanilla coconut yoghurt.

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INGREDIENTS

2 cups banana (mashed) - this is about 5-6 medium sized bananas, riper the better.
2/3 cups plant milk
3/4 cup coconut oil, melted
1/2 cup coconut yoghurt
2 tbsp ground flax mixed with 6 tbsp water (set aside for 5 minutes)
1 tbsp apple cider vinegar
3 cups spelt flour
1/2 cup coconut sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup frozen/fresh blueberries

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DIRECTIONS

Pre heat oven to 170C/340F.
Mix all the wet ingredients (except apple cider vinegar), into a bowl and whisk until combined. Alternatively you can pulse together in a high speed blender.
In a large bowl, sieve all the dry ingredients in and mix until combined. Add the wet ingredients into the dry and mix until combined.
Then mix in the apple cider vinegar.
Fold in the blueberries, saving a few for the top. I like to rub a little coconut oil over the cake pan.
Then pour the batter into the cake pan, and top with some more blueberries.
Bake in the oven for 45-50 minutes. Allow too cool for 20 minutes. Enjoy with some coconut yoghurt.