Blueberry cake without flour


2 1/2 cups oats
1 1/4 cups soy milk or other milk of choice
3 tbsp coconut oil
2 apples
1 tsp baking powder
1/2 cup maple syrup (or sweetener of choice)
1 tsp vanilla

1 can coconut milk
2 tbsp coconut yoghurt (or other yoghurt of choice)
1/2 tsp vanilla
2 tbsp maple syrup or similar sweetener of choice
3/4 cup blueberries

Blend all ingredients for the base in a food processor. Spread the dough into a greased baking form and bake 25-30 minutes at 350 degrees Fahrenheit.
Mix the ingredients for the topping (only the solid part of the coconut milk). Spread the mixture onto the cake and top the cake with the blueberries. Let it chill in the fridge for 30 minutes. Enjoy.