Ingredients:

  • 1 cup (125g) Whole wheat pastry flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup (120g) Ripe mashed banana
  • 1/4 cup (60ml) Unsweetened applesauce
  • 1 large Egg
  • 1/4 cup (60ml) Melted coconut oil
  • 1/2 cup (75g) Fresh blueberries
  • 1 tsp Pure vanilla extract
  • 1 cup (245g) Plain full-fat Greek yogurt
  • 2 tbsp (30ml) Maple syrup

Instructions:

  1. Preheat oven to 350°F (175°C). Grease three 4-inch round springform pans with coconut oil and line bottoms with parchment paper.
  2. In a small saucepan over medium heat, simmer blueberries with 1 tablespoon of water for 8 minutes until they burst. Strain through a fine-mesh sieve, reserving the juice and discarding skins.
  3. In a medium bowl, whisk the mashed banana, applesauce, egg, melted coconut oil, and vanilla extract until smooth.
  4. Sift the flour, baking powder, and baking soda into the wet ingredients. Use a silicone spatula to gently fold the mixture together until just combined to avoid gluten over-development.
  5. Divide the batter evenly between the three prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
  6. Prepare the frosting by whisking the strained Greek yogurt with maple syrup and 2 tablespoons of the reserved blueberry reduction until thick and violet-hued. Stack the cake layers with frosting in between and coat the exterior.