This was originally published on whoopsyummy, on July 4, 2014.

Blueberry Cherry Almond Cake
Original recipe is vegan, mine is “#almostvegan” (see notes below)

Makes one 9″ round cake

It’s a rainy 4th of July afternoon here in NYC, so Emma and I tucked the almost-birthday girl down for a nap, and quickly started our “me and you time” as she calls it, with focused cake making (powered by iced-espresso and a green smoothee)–since we’re next assembly-lining some cupcakes for our monkey-themed birthday for Corinne in the park tomorrow.

Those will be on the blog…soon…:)

Dry:

2 cups organic whole wheat flour
*sub with other flours if desired
3/4 cup sugar, organic (why organic here)
1 Tbsp baking powder
3 Tbsp rolled oats

1/2 tsp salt (pink himalayan for extra nutrients)
1/2 tsp cinnamon

Dash nutmeg

Wet:

2 Tbsp flax seeds + 2/3 cup warm water

3 Tbsp butter (THIS IS THE ALMOST VEGAN part ;)) Real butter is great…so as long as you are not lactose intolerant–enjoy 🙂
1/2 tsp vanilla extract (optionally almond instead, but it will alter the subtle flavor, I think vanilla goes better w the fruits and coconut flavors)
2 Tbsp flax seeds + 2/3 cup warm water
2/3 cup coconut milk or I used coconut/almond blend, my new favorite now available widely
1/4 cup applesauce, unsweetened
3 Tbsp orange juice + pinch orange zest (fresh squeeze room temperature oranges – or warm OJ to about room temp) (PS I didn’t use zest b/c didnt have!)

Fold ins:

1/2 cup blueberries

1/2 cup cherries, finely chopped

1/4 cup almonds/walnuts finely chopped

Frosting:

2/3 cup coconut oil

1/3 cup butter (or vegan butter), softened

3 cups powdered sugar (yikes, yes if you’re looking to go lighter on the sugar, see my date frosting recipe here)

pinch salt (pink himalayan)

Directions:

1) Preheat oven to 350, pick out and grease your pan

2) soak flax seeds and water while you mix all dry ingredients together in a bowl

3) Mix in the other wet ingredients with the soaked flax seeds–they will provide a lovely thickening effect and you can obviously adjust quantities of things like coconut flakes, OJ etc based on preference (If you’re like me and never follow a recipe as is:))

4) Blend the dry and wet ingredients together gently, be sure not to over-stir, and then fold in the “fold ins”

5) Bake for 20-30 min–checking to see when the edges begin to brown and a knife goes in center and comes out clean

6) Whip frosting and don’t frost until cake is completely cool. The coconut oil is a great addition to a butter frosting–will definitely be using this (with sweetener adjustments–like dates, honey, syrup, (must experiment) most likely) in the future.

7). Frost cake, and through on a handful of blueberries, cherries, almonds, raw sugar, oats (pictured)

8) Pull almost 1 yr olds off the table from taste-testing the extra blueberries and cherries. Remove clothes…Then snap some more photos…oh wait, that’s just my crazy life.

9) Stop and admire:)

Gather some friends and family around, perhaps with iced tea or coffee, and enjoy this! I think it works for a brunch cake as well–since it’s hearty and nutritious while being delicious.

Give your feedback! Love hearing what people are loving or other recipes that you enjoy on your holidays!! Happy Fourth–here’s to our independence!!

And of course–I need to share the whoops behind the yummy…the helpers/mess-makers and the reason I’m typing this post right now (She’s strapped into a chair). Behind every food photo is a messy kitchen and a fun process–I love sharing that too.