Beautiful Blueberry Bliss

Note: Let frosting sit in the refrigerator for approximately 4 to 8 hours before use.

Frosting Ingredients:
2 cups Thai young coconut meat
1/8 tsp. Himalayan sea salt
1 cup frozen thawed blueberries with juice
½ tsp. cinnamon
¼ cups melted coconut oil
1 tsp. lemon juice
¼ cups organic agave
¼ tsp. vanilla extract
10 drops medicine flower blueberry extract
½ tbsp. lecithin granules (grind to powder with coffee grinder)
1 small container of whole blueberries (save for future use)
1 bunch of mint leaves (save for future use)

Directions:
Place coconut, blueberries, salt, lemon juice, medicine flower extract, agave, and vanilla extract into a high speed blender. Blend until creamy smooth. Turn the blender to a low setting and slowly pour in the melted coconut oil. Blend until creamy smooth. Add the lecithin and blend until evenly distributed. Do not over blend. Place the frosting into an airtight container and refrigerate for 4 to 8 hours.

Cake Ingredients:
1 ½ cups Red Mill gluten free, dairy free all-purpose baking flour
½ cup of coconut sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. Himalayan sea salt
1 tsp. vanilla extract
1 cup unsweetened almond milk
1 tsp. apple cider vinegar
2 tbsp. unsweetened apple sauce
1/3 cups soy free Earth Balance butter (non GMO vegan)
1 tsp. cinnamon powder
3 tbsp. filtered water

Directions:
Set the vegan butter on the counter for 1 hour to soften. Preheat the oven to 350 degrees. Sift the flour and place it into a large mixing bowl. Add the coconut sugar, cinnamon, baking powder, baking soda, and salt to the flour. Mix by hand until evenly distributed. Set aside. Take a medium mixing bowl and add almond milk, water, apple cider vinegar, vanilla, and apple sauce. Blend with an electric blender on low until evenly mixed. Cut the butter into small cubes and sprinkle over the dry ingredients. Blend until evenly incorporated. Take the liquid ingredients and slowly add into the dry ingredients while mixing with the electric beater on low. Mix until creamy smooth. Take a 7” by 3” round baking pan with a removable bottom. Spray the inside of the pan with coconut oil. Pour the batter into the pan and place on the rack directly in the center of the oven. Bake for 35 to 45 minutes. Test with a toothpick after 35 minutes of baking. If the toothpick comes out cleanly. Remove from the oven. If not, bake for another 5 to 10 minutes. Let the cake cool for 2 hours. Remove the cake from the pan taking the sides off first. Taking a cake lifter, remove the cake from the bottom of the pan and place on a cake turn table. Frost the cake evenly using a fondant smoother. If you need instruction on frosting a cake, you can refer to videos on You Tube. Remove the cake from the turntable and place onto a decorative plate using the cake lifter. Take some frosting and half fill a pastry bag with a 1M tip on it. Take another pastry bag with a 2D tip and half fill that one as well. Take the bag with the 1M tip and place flowers around the outside base of the cake. Take the pastry bag with the 2D tip and place flowers around the top outer edge of the cake. Take some blueberries and place them along the inner edge of the row of flowers you just made. Make sure that the blueberries are placed with the star facing up. The side that the stem went into should be on the cake. Place another row of blueberries inside the one you just did. Take the 2D pastry bag and squeeze a large flower onto the very center of the cake top.

This flower should be at least 1 inch high. Take some blueberries and place another row of them around the center flower. Be careful not to hit the center flower you just made. Take the mint leaves and insert the base of the leaves into the cream at the base of the center flower. You want 4 evenly placed leaves at the base. Take some smaller leaves and place them a bit above the bottom row. Make sure they are in the center of the two bottom leaves on each side. This gives a 3 dimensional effect. Refer to picture for direction.

Best when consumed immediately because the frosting will change color in the refrigerator overnight.

Can be covered with an aluminum foil tent and stored in the refrigerator. Will last 4 to 5 days. Will last for up to 3 weeks in the freezer.