And Blueberry Cake just sounded like a good idea! We originally found this recipe over at Shutterbean (one of our new favorite sites), where it reigns as a Blueberry Yogurt Cake… Unfortunately, we have tried just about every soy or non-dairy yogurt that we can get our hands on and nothing seems to work as a good replacement. So for the sake of turning this yummy treat into a dairy, egg and nut free recipe we had to make some alterations that took the yogurt out of the mix.

Shutterbean’s Blueberry Yogurt Cake (please visit Shutterbean for detailed instructions):

• 1/2 cup plus 2 tablespoons butter (at room temp)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1  teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plain low-fat yogurt
• 1 cup blueberries (I used frozen)
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1  cup chopped walnuts

Will’s Kitchen Blueberry Cake:

Dairy Free Margarine – 1/2 Cup plus 2 Tablespoons (at room temp)
Sugar – 1/2 Cup
Ener-G Egg Replacer – Equivalent of 2 eggs
Vanilla Extract – 2 Teaspoons
Flour – 1 1/2 Cup
Baking Powder – 1 Teaspoon
Baking Soda – 1 Teaspoon
Salt – 1/4 Teaspoon
Soy Milk – 1/4 Cup
Apple Sauce – 1/4 Cup
Frozen Blueberries – 1 Cup
Light Brown Sugar – 1/2 Cup
Cinnamon – 1 Teaspoon
Nutmeg – 1/2 Teaspoon

**We did not replace the chopped walnuts, but eliminated them from the recipe instead — Will didn’t want anything “crunchy” in the mixture… Other good substitutes are unsalted sunflower seeds or nut-free granola…

You will need: Mixing Bowls; Measuring tools; 8×8″ baking pan (or similar); Spatula

Preheat your oven to 350° and mix 1/2 cup butter with the granulated sugar until smooth — add in the mixed Egg Replacer and vanilla. In another bowl,  stir together together flour, baking powder, baking soda, and salt.  Add in the soy milk, apple sauce and gently stir in the blueberries.

In a small bowl, stir together the brown sugar, cinnamon and nutmeg. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.

Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

And the NOSH – Did Will eat it? YES! It was absolutely delicious — gone in one day. We are definitely making this again… SOON!

Soy Milk – 1 Cup
Red Wine Vinegar – 1 Teaspoon
Sugar – 3/4 Cup
Canola Oil – 1/2 Cup
Vanilla – 1 1/2 Teaspoon
Flour – 1 Cup
Cocoa Powder – 1/4 Cup
Baking Soda – 3/4 Teaspoon
Baking Powder – 1/2 Teaspoon
Salt – Just a Dash

Icing:
Confectioner’s Sugar – 1 Cup
Cocoa Powder – 1/4 Cup
Soy Milk – 2 1/2 Tablespoons

You will need: Muffin Tin; Muffin Cups; Mixing Bowls; Wire Whisk; Spatula; Soup Ladle

Preheat your oven to 350
In a medium mixing bowl, stir together the Soy Milk, Red Wine Vinegar, Sugar, Canola Oil and Vanilla while your son or daughter prepares the muffin tin and paper cups. In another mixing bowl, combine the Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt — stir with your wire whisk and then add to the liquid mixture. Stir the batter with a spatula until smooth — no lumps allowed!

Using your soup ladle – scoop the batter into the muffin cups  — about 1/4″ from the top of each cup and cook in the oven for 20 minutes. In the mixing bowl used for the dry ingredients, combine the Confectioner’s Sugar, Cocoa Powder and Soy Milk — Whisk until smooth and put in the refrigerator to cool. Once your cupcakes are cooked add your icing. Don’t forget to lick your fingers between all steps. If you don’t plan on eating them right away, put them in the fridge… this will solidify the icing a bit.

And the NOSH – Did Will eat it? Yes. He ate it during and after cooking.. He talked about eating the cupcakes at dinner.. and although I’m not positive… I’m pretty sure he’s dreaming about them right now too!

Will has a thing about textures. He doesn’t like a spoonful of anything saucy or creamy — like applesauce or yogurt. This is a fun recipe that incorporates applesauce — as you will see it encourages him to think outside of the box.

Brown Sugar – 1/4 Cup
Sugar – 1/2 Cup
Baking Soda – 1/2 Teaspoon
Salt – Just a dash
Flour – 1 1/4 Cup
Dairy Free Shortening – 2/3 Cup
Unsweetened Applesauce – 1/4 Cup
Vanilla – 1/2 Teaspoon
Dairy Free Chocolate Chips – 2 Cups (usually equal to one bag of chips)**

You will need: Mixing Bowls; Wire Whisk; Mixer; Spatula; Basic Spoon; Parchment Paper; Cookie Sheets

Preheat your oven to 375° and set your Dairy Free shortening out to soften. In a medium mixing bowl combine Brown and Regular Sugars, Baking Soda, Salt and stir with your wire whisk. Add the Flour to this mixture and stir again with the whisk. In a smaller bowl, combine Dairy Free Shortening (softened), Applesauce and Vanilla, stir until smooth and then add to the dried mixture. Using a Mixer, set at a low speed and mix all the ingredients for a few minutes until smooth. Pour in the Dairy Free Chocolate Chips and fold into the batter with your rubber spatula. After evenly combined, use your spoons and dish out the cookies… smaller is better for little hands. Bake for 10-12 minutes or until golden brown.

**Dairy Free Chocolate Chips are usually much smaller than regular chocolate chips which is why we add so many to the mixture. Trust us, they are equal in yumminess.

And the NOSH – Did Will eat it? Yes. Oh yes. We all did, and can’t wait to make more. Please note that after a few days of storage in a zip lock bag the cookies will feel a bit like hockey pucks. A quick zap for 10-20 secs in the Microwave will solve this problem.

DAIRY FREE SHORTENING – 1/2 Cup
GRANULATED SUGAR – 1/2 Cup
APPLE SAUCE – 1/2 Cup
MOLASSES – 1/4 Cup
ALL PURPOSE FLOUR – 2 Cups
BAKING SODA – 1 Teaspoon
WATER – 1 Cup
OATS – 2 Cups
RAISINS – 1 1/2 Cups

You will need: Measuring tools; 2 Mixing Bowls; Wire Whisk; Mixer; Spatula; Spoon; Parchment Paper; Cookie Sheet

Take the Dairy Free Shortening out of the fridge about a half hour before starting to make it easier to work with and preheat your over to 400°. Once the shortening has softened so that it can be mashed easily with a spoon, combine it with the Sugar, Apple Sauce and Molasses. In the 2nd bowl, combine the Flour and Baking Soda with your wire whisk and add it to the other mixture. Using your Mixer on the lowest speed, combine while pouring in the Water. Once mixed, add in the Oats and Raisins and stir by hand until mixed through. Using a basic spoon, dish out the cookie dough onto a parchment lined cookie sheet – try to keep the cookies less than 1/2″ thick and reasonably sized. Bake for 10-12 minutes or until golden.

And the NOSH – Did Will eat it? Well – he ate the cookie dough but has yet to eat the baked cookie… same thing, right?