Recipe

Blueberry Infused Chocolate Cake By @sculptedkitchen πŸ’œ

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Blueberry Infused Chocolate Cake by @sculptedkitchen πŸ’œ
RECIPE
3 T of blueberry liquid squeezed out from 2 cups of blueberries boiled into a pot.
1 cup of coffee, warm.
1 cup of oat milk (or any plant milk).
1/2 of neutral oil (I used avocado).
1 tsp of vanilla powder.
2 T of apple cider vinegar.
2 cups of flour.
1 cup of coconut sugar.
1 cup of regular sugar.
3/4 cup of cocoa powder.
1 tsp of baking soda.
1 tsp of salt.
1. Preheat oven to 350F and prepare two round cake pans.
2. Mix all the liquid ingredients together.
3. Mix the dry ingredients thoroughly.
4. Mix the wet into the dry and stir until combined.
5. Pour evenly into each pan and bake for 35 minutes.
Blueberry frosting:
Keep 1/2 cup of liquid from the wild blueberries you boiled early or make more.
Take one or two cans of coconut milk chilled from the fridge. Scoop out the cream. Blend with 1/2 cup of icing sugar and pour the blueberry liquid. Whip for 4 minutes until fluffy. Add onto your cake.
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