Peanut Butter Blueberry Cake

by Edward Daniel
Caption of Peanut Butter Blueberry Cake. Image by Edward Daniel (c).

Peanut Butter Blueberry Cake is a delectable cake that is moist and packed with taste. I love how the peanut butter gives a nuttiness to this dish.

Caption of Peanut Butter Blueberry Cake. Image by Edward Daniel (c).
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g sorghum flour
  • 40g tapioca flour
  • 1tsp baking powder
  • 20g oats
  • 125g unrefined raw cane sugar
  • 150g peanut butter
  • 75g olive oil
  • 100ml filtered water
  • 1tbp vanilla extract
  • 125g blueberries


  1. Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  2. Line cake tins with olive oil.
  3. in a high-speed blender, blend the oats and sugar until fine. Add to a large mixing bowl with sorghum, tapioca and baking powder. Use a spatula to combine.
  4. Blend peanut butter, olive oil and water in a high-speed blender. Add to mixing bowl. Combine well with the vanilla extract and blueberries.
  1. Place the dough in the prepared tin and bake in the oven for about 45 minutes or until a skewer runs through dry.  Remove and set to one side to cool.
  2. Serve with some icing.


You may also like


LFFL 5 July 2013 - 02:16

Looks inviting and sounds interesting.

theedwarddanielethiveganblog 5 July 2013 - 08:22

Thank you for the comment. Yes, the combination works well. Do hope you try it and let me know how it works out?


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.