Total Calories: 225
• Preheat the oven to 350°F. Oil and dust with flour a 10 to 12- cup bundt pan. Place a rack in the lower third of the oven.
• Mix the oil, tofu, tahini or almond butter, stevia extract, date sugar, maple syrup, maple flavoring, vanilla, lemon juice, applesauce, and soymilk or milk together in a blender until smooth.
• Sift the flours, leavenings, guar gum, cardamom, and salt together twice, and place in a large mixing bowl. Make a well in the dry ingredients, and pour in the blender mixture. Beat until well mixed (15 to 20 strokes). Stir in the blueberries.
• Spoon the batter into the pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the cake comes out clean. Cover the pan with foil for the last 15 minutes if the top is getting too brown. Cool in the pan for 10 minutes, then turn onto a cooling rack. Top generously with warm Berry Sauce or Lemon Icing. Let the sauce or icing run down the sides of the cake.
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