Vegan Wild blueberry loaf cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup or agave nectar
• 1/3 cup coconut oil, melted (or other neutral oil)
• 1/2 cup non-dairy milk (such as almond milk or soy milk)
• 1 tsp vanilla extract
• 1 cup fresh or frozen wild blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix together the applesauce, maple syrup or agave nectar, melted coconut oil, non-dairy milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the wild blueberries into the batter.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
8. Remove from the oven and let the cake cool in the pan for about 10 minutes.
9. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
10. Once cooled, slice and serve! Enjoy your vegan wild blueberry loaf cake.