Ingredients
- 1 cup blueberries
- 2 cups almond milk
- 2 tsp good balsamic vinegar
- 2-1/2 cups flour
- 2 cups sugar
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup olive oil
- 4 tsp vanilla extract
- 1/2 ripe banana, mashed
- 1 tsp blue food colouring (optional)
Directions
Preheat your oven to 350 F. Grease 2 round 9” cake pans. In a food processor or using a hand blender, blend the blueberries. In a small sauce pan over medium heat add blueberries and reduce by 1/2, approx. 10 minutes.Meanwhile, in a small mixing bowl, mix the almond milk and vinegar. Allow to curdle. In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. To milk add oil, blueberry concentrate, vanilla, banana and blue food colouring (if using). Add wet ingredients to dry ingredients and mix with a hand mixer until lump free. Divide the batter between the baking pans and place in oven. Bake for 25-30 minutes. Sprinkle with icing sugar or top with your favourite icing. Garnish with fresh blueberries and serve with soy ice cream!
