Ingredients

The following ingredients have 8 Servings
  • For the cake:
  • 1 cup oat milk
  • ¼ cup flaxseed
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup refined coconut oil, softened but firm
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries or frozen, not defrosted
  • For the glaze:
  • 3 tablespoons powdered sugar
  • 1 tablespoon oat milk (plus more if needed)
  • ¼ teaspoon vanilla extract

Instruction

  • Preheat oven to 350 degrees. Lightly oil a loaf pan.
  • In a small bowl, combine milk and flaxseed meal. Set aside.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream together coconut oil and sugar. Beat oat milk mixture and vanilla into coconut oil mixture. Mix dry ingredients into wet ingredients. Fold in blueberries. 
  • Spread batter into prepared pan. Bake cake for 75 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes before transferring to a cooling rack. 
  • To make glaze, mix all ingredients together, until consistency is smooth, and drizzle it over cooled cake.