Making yourself this healthy and flavour loaf cake won’t be a bad idea.
1 cup of wild blueberries, dusted with flour and set aside.
1 cup and 1/4 flour
1 tsp cinnamon
1 tsp vanilla powder
2 tbsp lemon juice
1/2 cup of plant-based milk with 2 tsp apple cider vinegar.
2 very ripe bananas
1 cup of coconut sugar
1/2 cup of coconut oil, melted
1 tsp baking soda 2 tsp baking powder.
Preheat the oven to 180 C.
Grease a loaf pan. Mix your dry ingredients together until very well combined.
Mix wet ingredients together, then add both dry and wet ingredients together and fold in your blueberries.
Whisk in your batter to your prepared loaf pan, bake for 1 hour or until centre is thoroughly cooked.
Boil one cup of wild blueberries until soft, strain it through a mesh to get half cup liquid.
Take two canned of coconut milk chilled from the fridge, scoop out the cream from the cans.
Blend coconut milk with 1/2 cup icing sugar and pour in the blueberry liquid, whip for 4 minutes until fluffy. Add cream on your cake.
Slice cake and serve.