Chocolate Blueberry Almond Cake - Mom Vegan Slow-Cooker Meals

Wet Ingredients:

1 cup Coconut or almond milk
2 cups Organic blueberries (if frozen, thaw first)

1 cup Maple Syrup
1/2 cup Coconut oil or vegetable oil

1/2 cup Applesauce 

1/4 slivered almonds 

Dry Ingredients:

3/4 cup Dark Hersheys Cocoa Powder

1 tsp. Salt

1 1/2 Baking powder

1 1/2 Baking soda

1 3/4 cup Flour (your choice of flour)
3 Tablespoons Flax Seed Powder

Directions:

1.  Mix wet ingredients softly.

2.  In separate bowl, mix dry ingredients.

3.  Mix contents of both bowls together.

4.  Pour into prepared pan or slow cooker.

Bake in a prepared slow cooker, covered, and on high setting.  90 minutes, then check.
OR

Bake in a prepared glass pan 9in x 9in.  Preheat oven to 350 degrees.  Bake 40 minutes, then check.

Serve with fresh blueberries.