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Almond Blueberry Cake

Marisa
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Servings 20

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup unsweetened applesauce
  • 2 eggs
  • ½ cup honey, maple syrup, or date paste
  • 2/3 cup coconut sugar or brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 2/3 cups whole-wheat flour
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ - ¾ cup slivered almonds
  • 1 ½ cups blueberries

Icing

  • 2 TBSP unsalted butter or coconut oil softened
  • 3 ounces plain cream cheese
  • 3 TBSP plain Greek yogurt
  • 1 tsp. almond extract
  • ½ tsp. vanilla extract
  • 1 ¼ - 1 ½ cups powdered sugar
  • 1-2 TBSP unsweetened almond milk

Instructions
 

  • Preheat the oven to 350 F and grease a 9x13” baking dish with nonstick cooking spray. Set aside. 
  • In a large mixing bowl, combine the yogurt, applesauce, eggs, honey/maple syrup, coconut/brown sugar, and extracts. Gently mix in the flour, cinnamon, and baking soda, and then fold in the almonds and blueberries
  • Pour mixture into greased dish and bake for about 30 minutes, or until toothpick inserted into the center of the cake comes out clean. 
  • Remove the cake from the oven and allow to cool completely before icing. 
  • Make the icing: use an electric mixer to cream together the butter and cream cheese until smooth. Add the remaining ingredients and mix well. Spread mixture over cooled cake.
  • Top with additional blueberries or slivered almonds, if desired.