1 package blueberries rinsed
1 1/2 cups nondairy milk (I used unsweetened almond)
1/2 cup oil of choice, butter, or shortening
1 tablespoon vanilla
1/4 cup agave (I do half of the agave and one dropper stevia)
4 tablespoons baking powder
1 tsp sea salt
2 and 1/2 cups gluten free flour mix (I used 1 brown rice, 1 coconut, and 1/2 tapioca)
1 tbls cinnamon, if desired
Combine wet ingredients. Combine dry. Mix wet to dry. Fold in blueberries. Pour into cup cake holders, into large rectangle cake pan, or two 9in round cake pans.
Bake at 350 until edges are golden brown (about 30 mins for large rectangle- time may be shorter depending on which way you choose to bake it so I would monitor it as it bakes.)
2 cups palm shortening (or margerine/butter)
1 cup arrowroot starch
1 tbls vanilla
1/4 cup agave nectar (or honey) or a mix of agave and vanilla stevia
With an electric mixer beat all ingredients together until fluffy. Store in an air tight container or frost cake when cooled. YUM!!!