Banana Blueberry Chia Seed Bundt Cake with Coffee Glaze

This recipe was not tested by Bob’s Red Mill. High Fiber, Soy Free.

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Servings 12people
Submitted By Jennifer Leal of Savor the Thyme blog
This recipe was not tested by Bob's Red Mill. High Fiber, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 4
You:
Rate this recipe!
Servings 12people
Submitted By Jennifer Leal of Savor the Thyme blog
This recipe was not tested by Bob's Red Mill. High Fiber, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Preheat oven to 375°F.
  2. Combine the first six ingredients together in large bowl and set aside.
  3. In a separate bowl, whisk together the sugar, oil, applesauce, eggs, yogurt and vanilla until combined.
  4. Fold the bananas and blueberries into the wet ingredients.
  5. Add dry ingredients to wet and fold to combine.
  6. Fold in chia seeds.
  7. Spray bundt pan with baking spray and then fill with the batter. Bake for about 45 - 55 minutes (test doneness by inserting a toothpick and making sure it comes out 'clean') and allow to cool for 10 minutes and then invert onto a cooling rack and allow to completely cool.
Glaze
  1. Prepare the glaze by mixing the sugar and coffee with a fork and then drizzle over the cake and serve.
Products Used in this Recipe
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