Ingredients

The following ingredients have 10 Servings
  • 2 cups all-purpose flour (or gluten-free all-purpose flour)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • 3 TBS coconut oil* (melted)
  • 1 cup full fat coconut milk** (room temperature)
  • ½ cup granulated sugar
  • ½ cup unsweetened applesauce
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 ½ cups frozen blueberries
  • 1 TBS cinnamon sugar
  • ½ cup full fat coconut milk
  • 2 TBS powdered sugar

Instruction

  • Preheat oven to 375 degrees F. Line a 9” round cake pan with parchment paper and lightly grease. Set aside.
  • In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt; set aside.
  • In a large, microwave-safe glass bowl melt the coconut oil.
  • Whisk in coconut milk until combined.
  • Add sugar, apple sauce, eggs, and vanilla extract and whisk until completely combined.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Gently fold the blueberries into the batter until evenly mixed.
  • Pour batter into prepared cake pan.
  • Evenly sprinkle the top of your mixture with cinnamon sugar.
  • Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove the cake from the oven and let cool on a wire rack for 15 minutes.
  • Use parchment paper to lift cake out of the pan and continue cooling on the rack.
  • Store in an airtight container in the refrigerator! Can be served warm, room temperature or cold!