Blueberry Bundt Cake

• Total time: – min
• Cook time: – min
• Prep time: – min

• 2 cups white whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup raw sugar
• 1 cup nondairy milk
• ¼ cup unsweetened applesauce
• 1 cup frozen blueberries
• 1 cup powdered sugar
• 1 tsp orange juice, fresh
• 1 tbsp orange zest

Preheat oven to 350F. Grease a Bundt pan and set aside. In a mixing bowl, combine flour, baking powder, baking soda, and sugar. Add wet ingredients (plant-based milk and applesauce), then stir until just combined. Stir in blueberries. Pour batter into prepared pan and bake 25 to 40 minutes, until a toothpick inserted in the middle comes out clean. (It takes about 35 minutes, but different pans vary cook time.) Meanwhile, make icing. In a small bowl, whisk powdered sugar with orange juice, zest, and plant-based milk as necessary until a runny glaze forms. Spoon glaze over warm cake and let run down the sides.

Servings per batch: 12

• Calories: 172
• Fat: 0.60g
• Carbohydrate: 40.20g
• Dietary Fiber: 2.40g
• Sugars: 25.80g
• Protein: 2.80g