Ingredients:
For the cake:
- 2 cups of ground oats
- 1/2 cup agave
- 1 tbsp. baking powder
- 1/4 tsp. of pink himalayan salt
- 1 cup almond milk (make your own by soaking almonds)
- 1 tbsp. ground flax seed
- 3 tbsp. water
- 1 1/2 tsp. vanilla extract
- 6 tbsp. almond butter
- 1/2 cup blueberries (fresh or dried)
For the frosting:
- 1 can of coconut milk (refrigerated)
- 3 tbsp. agave
Directions:
- Preheat oven to 350F.
- Grease a bread loaf pan with vegan butter
- Mix all dry ingredients and mix well.
- In a small dish, combine 1 tbsp. of ground flax with the 3 tbsp. of water to make the egg substitute and set aside.
- Add all the wet ingredients and melted nut butter in a clean bowl and then add the flax "egg" mixture.
- Combine dry and wet ingredients together and mix well.
- Pour half of the batter into loaf pan and then top with blueberries.
- Add the remainder of the batter on top of the blueberries.
- Bake for 30-35 minutes.
- Let cake cool.
- Prepare the frosting by scooping out coconut milk (avoid the water) and whipping it with the agave.
- Once cake is cooled, top with frosting and enjoy!
- Keep in the refrigerator.
