Frosted Blueberry Cake: MMAZ #30

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For this week’s Meatless Monday from A-Z the mission is to cook a recipe that features blueberries. I haven’t made any of the recipes yet from last week’s Create with Blueberries linkup, but I did make this gorgeous Frosted Blueberry Cake from Healthy Happy Life.

For the past couple of years I’ve volunteered to make the birthday cakes (one for each sister) for my sisters’ birthday. Birthdays are a great excuse to try out a sweeter-than-usual dessert that I’ve been eyeing, and doing the baking, guarantees I’ll actually be able to eat something come dessert time. This year I couldn’t pass up Jem’s request for this Frosted Blueberry Cake.

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What I really love about this cake is that the actual cake is not too sweet, and pretty darn healthy. The flax, oats, applesauce, blueberries, and walnuts do the double duty of making the cake taste great, and providing some actual nutrients, instead of just empty calories. Without the frosting, this cake is more like a snack-cake than a true dessert, but as soon as you add the amazing coconut frosting, it is elevated to a beautiful dessert, perfect for any occasion. And the frosting really is amazing!

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I did make a couple of minor changes to the original recipe:
– I used whole wheat flour instead of all purpose flour. I rarely even buy all purpose flour anymore, and I’m always pleased with the results I get using whole wheat flour. As usual, when substituting whole wheat flour, I just had to add an extra little splash of nondairy milk when mixing the wet and dry together.
– I used ground flaxseeds.
– I choose to use coconut sugar.
– I used unsweetened vanilla almond milk in place of the soy milk.
– I couldn’t find any fresh blueberries, so I used frozen blueberries in the cake, and fresh raspberries for decorating.

In regards to the options listed in the original recipe, I used almond extract, I didn’t use any cinnamon, and I used walnuts.

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We really enjoyed this cake, and I will absolutely be using both the cake recipe and the frosting recipe again!

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I’ve shared this post with Slightly Indulgent Tuesday 4/23/13.

You May Also Enjoy:
Title, Berry Chia Jam

Title, Blueberry Oat Scones

Dark Chocolate Cranberry Tart

Dark Chocolate Cranberry Tart

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I’m Back For What I Ate Wednesday #84

Hello again! It has been almost a month since I last posted, but I am back. I’ve got a lot of catching up to do and I am really excited about some of the things I have lined up to share with you!  But first, one thing I’m not so excited (or at all) to share: the reason I haven’t been posting. When I’ve said previously that things have been crazy around here, I really meant it. 

After spending all of July in the hospital my dad passed away exactly one month ago, today. He would have been turning 55 tomorrow. 😦 So I’ve spent my work-free month of August surrounded by family and friends, trying to get things done around the house I had avoided in July (spending most days going back and forth from the hospital is exhausting), and then going to Ontario to visit some family (a pre-planned trip I suddenly became even more thankful for).

So, now for some happy stuff: food! Here is What I Ate Wednesday #84, which is once again, what I ate yesterday:

Breakfast:
Apple walnut porridge with vanilla soy  milk.
Lemon water.

Snacks:
Vega Sport Apple-Berry Recovery Accelerator mixed with water. (I finally restarted the C25K program!)
Peach Cornmeal Cake*
Chilled chai tea with vanilla soy milk.

Lunch:
Whole wheat wrap with 4 Chile Lime Tofu Nuggets*, spicy chill pepper hummus, cucumber, orange pepper, romaine.
Green tea.

Snacks:
Pineapple.
Almonds & cashews (in one of my super cute new little bowls!)

Dinner:
Avocado Toast with Balsamic Vinegar. This has definitely become a summer staple for me! I think this was the 4th time I’ve had this in about a month. Super simple, quick, tasty, and very satisfying!

Snacks:
Grande almond milk latte.
1 green apple with Almond Butter Dip > I didn’t measure anything and it still needs some tweaking, but this was almond butter, vanilla soy milk, carob powder, and chia seeds

*More info, recipes, and photos coming soon! I really mean it!

Merci! Au revoir!