Super moist blueberry & banana cake (vegan, sugar & gluten-free)

Blueberry season is sadly coming to an end, so I made sure to have a field day in the woods where I scooped up as many berries as I could. Most of the blueberries went in the freezer but I also wanted to bake with freshly picked ones. There are so many delicious pastries which include blueberries but my choice landed on a blueberry banana cake! This cake is naturally sweetened and super moist! Don’t worry, you can treat yourself with this cake with a clean conscience. 


1,5 dl blueberries

1-2 bananas

2 tbsp maple syrap

2 dl coconut milk

½ tsp bicarbonate 

0,5 dl melted coconut oil

1,5 dl almond flour

1 dl wheat germ flour (I learned a new word!) or other 1 dl almond flour

Set the oven to 200 degrees Celsius. Mix the banana and coconut milk in a blender. Add the rest of the ingredients except the blueberries. Pour the mixture in a bowl, add the blueberries and blend carefully (keeping the berries intact).  In the oven the cake goes and leave it for 50 min-60 min. 

Until we meet again dear blueberries!

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