Chocolate-almond cake with blueberry frosting

This easy to make cake is sure to please vegan and non vegan foodies alike. I used frozen wild blueberries as they are my favorite but regular blueberries would work just as well.

Ingredients

Dry ingredients

- 2 cups (organic) flour

- 3/4 cup finely ground almonds

- 1/2 cup (Dutch process) cocoa 

- 1 1/2 cups (organic) sugar

- 1 Tablespoon baking powder

- 1 teaspoon baking soda

- a pinch of sea salt

Wet ingredients 

- 2 cups almond milk

- 2 Tablespoons lemon juice

- 1/2 cup applesauce

- 1/2 cup extra light olive oil

- 1 Tablespoon vanilla extract 

Blueberry frosting

- 1 cup vegan butter (or non-hydrogenated margarine), at room temperature

- 2 cups icing sugar

- 1/2 cup frozen blueberries, finely ground in a food processor/blender

- 1 teaspoon vanilla extract

To decorate

- frozen (or fresh) blueberries

- shredded coconut (optional)

- slivered almonds (optional)

  Line the bottom of two 9 inch springform pans with parchment paper and oil the sides.

  In a medium bowl, mix the almond milk with the lemon juice and allow to sit for about 3 minutes, then add remaining wet ingredients.

 Combine dry ingredients in a large bowl.

 Add wet ingredients to the dry ones and mix to combine (do not overmix).

 Divide the batter between the springform pans and bake at 350 F for about 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs. Allow to cool completely before frosting.

  To prepare the frosting, beat the vegan butter until smooth, then gradually add in the icing sugar. Beat until light and fluffy, then add the vanilla and the ground blueberries. Continue to beat until well incorporated.

  Place one cake layer on a serving plate or cake stand. Add a layer of frosting then add remaining cake layer. Spread with remaining frosting and decorate with blueberries, coconut shreds and other ingredients of your choice. Serve with extra blueberries and enjoy!