It was my daughter’s 3rd birthday, and I was at a loss as to what kind of home made cake to make this year. Every year I love making her something unique and different, but also what she’d love!

Lately she and I have been eating blueberries by the bushel. Non-stop. I think she may be leading the pack in consumption, but it’s clear she can’t get enough. Even though she knows all of her colors, everything lately has been BLUE.

While my daughter just likes the taste, blueberries are an amazing superfood! They are low in calories, but packed with fiber, vitamin C, vitamin K and manganese.  They also have a ton of antioxidants (they have the highest antioxidant score of common fruits and veggies!) This translates to impressive health benefits like lowering the risk of diabetes, heart disease and many types of cancer! They also are great for brain health and promote memory.

So I didn’t have to look far for inspiration for her birthday cake and my latest baked good creation. I was really nervous about this one. Would it be would be amazing and super yummy or … gross. :)- I tried the cake 2 different times and finally got a winner! It was such a big hit that I also made it for her birthday party at her preschool (with some extra for the staff). Later that day, one of the administrators emailed me to say how much they loved it and asked if I ever share recipes! Share recipes?! Clearly, she doesn’t know me! 🙂 YES, of course!

Since I made so much, my hubby also brought it in to work and it disappeared quickly there too. EVERYONE got excited about the fresh blueberries in the cake! And really, what’s NOT to like? To make it a little more festive, I tried adding additional blue dye. I used an all-natural, non-toxic food coloring from India Tree that was great. It ended up a touch on the green side, I think from the coconut palm sugar, but was still quite festive!

Since this was a pseudo version of a ‘red’ velvet cake (but blueberry) I figured a ‘cream cheese’ frosting would go great with it. Turns out, I was right! And kept eating it while I was making it! (oops! good thing I made a ton!) All vegan – no animals were harmed nor will your body, this frosting is a yummy one.

This cake would also be great for the July 4th holiday coming up! Add some red strawberries or raspberries and you have yourself a red, white & blue dessert!

I LOVE hearing from you. Let me know below what you think! And enjoy the fresh blueberries while in season! 🙂

Happy summer!
Hugs & Health,
Abby

Blueberry Velvet Cake (Vegan & Gluten Free)

Cake Ingredients:

• 3 cups all-purpose gluten free flour (I used Bob’s Red Mill)
• 1 tbsp cacao powder
• 1 tbsp baking powder
• 1 stick (½ cup) unsalted Earth Balance Buttery Spread, room temperature
• 1 cup organic coconut palm sugar
• ¾ cup chickpea liquid (aquafaba)
• 2 tsp vanilla extract
• 1 cup almond milk, room temperature
• ½ tsp pink Himalayan salt
• 3 cups organic fresh blueberries (about 1½ pints)
• Natural Blue Food Coloring

Frosting Ingredients:

• 1 8oz package vegan cream cheese, room temperature (I used Go Veggie)
• 1 stick (½ cup) unsalted Earth Balance Buttery Spread, room temperature
• 2-3 cups powdered sugar
• 1 tsp vanilla

Cake Instructions:

1. Preheat oven to 350 F.
2. Line two 9″ cake pans with parchment paper, and grease with Earth Balance.
3. In a bowl, combine flour, cacao powder, baking powder and salt.
4. In another bowl, beat the Earth Balance with a hand mixer or kitchen-aid until creamy, about a minute.
5. Add the sugar a little at a time and keep beating to combine, about 3 minutes.
6. Add the chickpea liquid slowly, continuing to beat with the mixer.
7. Add the vanilla, and fully incorporate.
8. Add the blue food coloring (optional).
9. Add the flour mixture a cup at a time, adding a splash of almond milk after each cup.
10. Fold in the blueberries.
11. Pour the batter into both cake pans.
12. Bake for 30–35 minutes or until a toothpick inserted into the cake comes out clean.
13. Let the cake completely cool before frosting.

Frosting Directions:

1. Beat the Earth Balance, cream cheese and vanilla until light and fluffy, a few minutes.
2. Add the powdered sugar, ½ cup at a time, and beat until fully incorporated.
3. The frosting will thicken on cooling.

Assembly:

1. Flip the first cake pan upside-down to remove the cake.
2. Frost the first cake.
3. Place the other cake upside-down on top.
4. Using the rest of the frosting, cover the cake.
5. Garnish with blueberries, strawberries or raspberries.
6. Enjoy!

*Note: At least in Southern California, the frosting was very soft at room temperature. I kept it in the fridge until shortly before serving.

Adapted from: I <3 Chocolate Milk