Accompany your morning breakfast or enjoy this vegan recipe as a dessert. Try different berries to vary the taste.
coconut oil, melted
coconut oil, softened
apple, quartered and cored
kosher or sea salt
whole white wheat flour
fresh or frozen blueberries
Preheat oven to 350°F.
To prepare the topping, add sugar, all-purpose flour, 2 tbsp melted coconut oil, and pecans to WildSide jar and secure lid. Press "Pulse" 4-8 times until nuts are chopped to desired texture. Pour topping into bowl and set aside.
To make the cake, add water, almond milk, softened coconut oil, flaxseeds, apple, vanilla, and brown sugar to WildSide jar and secure lid. Select "Whole Juice". Next add lemon zest, baking powder, salt, and flour to jar and secure lid. Press "Pulse" 5-7 times until all ingredients are incorporated.
Pour the blueberries into the jar and using rubber scraper, fold into batter. Pour batter into a greased spring-form pan. Sprinkle topping over batter. Bake for 45-55 minutes.