Blueberry Breakfast Cake

That's right, CAKE! I made this last night and sent it to work with Evan so it wasn't tempting me in the house. I've been informed it is the perfect mid-morning pick me up and is even better after sitting in the fridge.

You could sub out the blueberries for another fruit. Or even better, remove completely and add cinnamon instead!

Ingredients
For Cake:
3/4 cup coconut flour
1/2 tsp baking soda
dash of salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup (can sub for honey or agave)
1/4 cup coconut oil
1 tsp vanilla extract
3 large eggs, whisked lightly
1/2 cup unsweetened vanilla almond milk
1/4-1/2 cup blueberries

For Frosting:
4-6 T palm shortening, softened (15 seconds top in the microwave)
2 Tbsp honey or sweetener of choice
1/2 tsp almond extract
1 scoop vanilla protein powder (We love Pure Selection)
1/2 cup unsweetened vanilla almond milk





Instructions
Preheat the oven to 350. Grease an 8 x 8 baking dish with cooking spray and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, whisk the milk, vanilla extract and egg - pour into the dry mixture.
Add the melted coconut oil, maple syrup, and applesauce and mix very well until a batter is formed. Divide the batter in half.
In one half, fold through the blueberries.
Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter.
Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean.
 - It will feel spongy still but will hold it's shape
Remove from oven and allow to cool completely.

Soften the palm shortening in the microwave and add in honey, almond extract.
Mix the protein powder with the milk, then add to the shortening.
Wait until cake is completely cool before frosting (I let the cake sit in the fridge overnight).



**Note: It's best kept in the refrigerator before serving, allowing frosting to harden.

Enjoy!