Eggless Blueberry Coconut Rum Cake: Super moist and a perfect cake to celebrate any special occasion.
Made with Fresh Blueberries and Decadent in every bite.
Father’s Day is right around the corner (June 21st) and I have been thinking for almost a week regarding a special yet delicious recipe.
We already have dad’s favorite breakfast dishes planned for the morning but I definitely wanted to make something that he really likes.
So I finally decided upon a special, quick and super moist Eggless Blueberry Coconut Rum Cake.
I’ve decided to keep the cake eggless as our breakfast would be heavy with lots of eggs and also as this recipe can be enjoyed with many of my vegan friends (Use vegan plain yogurt of choice).
Also, the addition of yogurt makes the cake extra moist.
The cake sounds simple yet the combination of blueberry soaked in coconut rum makes it absolutely delicious in every bite.
Since the weather is going to be extremely hot on this father’s day, I’ll be serving it with some freshly prepared chilled Cardamom & Mint lemonade.
You can serve it with breakfast or any other meal.
Now, I’m using coconut rum in this recipe, however, if you wish, you can completely ignore this ingredient and simply bake the cake using rest of the ingredients.
The cake will taste equally delicious and moist because of the addition of blueberry and yogurt.
You can even add chocolate chips or any other choice of fruit and try the recipe.
Here’s wishing all the Special, Loving n Super Dad’s –
* A Very Happy Father’s Day *
DID YOU TRY MY RECIPE – AWESOME!!!
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