Blueberry banana cake

Banana blueberry goodness

I’ve teamed up with Sujon Berries to share a new recipe with you all, and what better than a sweet and summery #vegan cake.

Sujon are a NZ company based in sunny Nelson, who source some of their blueberries from the clean green British Columbia region in Canada. I always make sure to have a bag of their frozen berries on hand in my freezer for smoothies, acai bowls and to add as a topping to porridge…but today I thought I’d share a recipe that’s a little more suited for my never ending sweet tooth!



Cake batter:
2 cups plain flour
1 tsp baking soda
1 tsp baking powder
Pinch of salt
2 tsp cinnamon
¼ cup of brown sugar
3 ripe bananas
¾ cup of oat milk
¼ cup coconut oil
1 tsp vanilla essence
1 Tbsp chia – 2 Tbsp water “Chia Egg”
2 Tbsp apple sauce
½ cup blueberries
1 Tbsp flour
½ cup icing sugar
Juice of a lemon
¼ cup of butter
Rind of one lemon
Fresh berries to top


  1. Grease a 6inch cake tin and pre heat the oven to 180 degrees.
  2. Sift the flour, baking soda and baking powder in a large mixing bowl. Add a pinch of salt. Fold with a wooden spoon before adding brown sugar and cinnamon.
  3. To create a ‘Chia egg’, mix 1 Tbsp of chia seeds with 2 Tbsp of water in a small ramekin and set aside to thicken.
  4. Take the three ripe bananas and place into the food processor. Pour in oat milk, melted coconut oil and vanilla essence. Blend on high for 30 seconds until well combined. The mixture doesn’t need to be fully smooth as it is nice to have some banana chunks.
  5. Once blended fold into the mixing bowl with the dry ingredients. Add in the chia ‘egg’ and apple sauce, mixing until well combined.
  6. Toss ½ cup of fresh blueberries in 1 Tbsp of flour before adding to the cake batter. (this will stop them from sinking into the cake).
  7. Pour batter into the cake tin. Tap against the bench top to get rid of an air pockets and place into the oven to bake for 40 minutes.
  8. Once fully cooked, leave to cool in the tin. After a few hours, place on a wire rack to add icing and cake toppings.
  9. For the icing, mix together icing sugar, lemon juice, vegan butter and blend with a stick mixer. Scoop onto the cake with a butter knife.

Garnish with fresh blueberries, boysenberries and lemon rind.

I’d love to hear from you if you have tried out this recipe, if you shared it with other plant based pals or tricked a vegan sceptic into eating a slice of this delicious cake 😉

I want to say a big thanks to the amazing team at Sujon berries for sponsoring this recipe, you can find their products in freezers at New World, Pak n Save and Moore Wilsons.

Let me know by commenting down below or tagging me in your re-creations on Instagram @eden.vegan.


xx Tess

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3 thoughts on “Blueberry banana cake

  1. […] to my friends at Sujon Berries! I was so happy to see how many of you loved the look of last weeks blueberry banana cake and today’s recipe is also made with frozen blueberries, but is just a little bit more […]

  2. can I make this in an 8 inch pan?

    1. I sent you an email. I’m guessing 180 is celcius. I set oven for 350. confusing. and the icing recipe just can’t be right. No way 1/2 icing sugar makes all that icing or a thick enough icing considering juice of one lemon is 3 T. lemon juice. Can you take a look and clarify??

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