• Preheat oven to 350*F. Grease am 8 inch round cake pan and insert a parchment circle into the bottom of the pan.
• In a large bowl, combine flour, sugar, cocoa powder, baking powder baking soda and salt. Whisk to combine.
  1 Cup All Purpose Flour, 1 Cup Granulated Sugar, 6 Tbsp Dutch Processed Cocoa Powder, ¼ tsp Baking Soda, 1 ½ tsp Baking Powder, ¼ tsp Kosher Salt
• In a medium bowl, combine non-dairy milk, melted non-dairy butter, espresso powder, vanilla and white vinegar. Whisk to combine.
  1 Cup Non-Dairy Milk, 6 Tbsp Non-Dairy Butter, Melted, 1 tsp Instant Espresso Powder, 1 tsp Vanilla Extract, 1 tsp White Vinegar
• Pour the liquids into the dries and whisk to form the batter. Then pour the batter into the prepared cake pan and spread evenly with the spatula.
• Bake in a 350* oven for 36-39 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before topping with frosting.

To Make the Blueberry Frosting

• Place the freeze-dried blueberries into a blender or food processer and grind them into a fine powder. Then, sift the powder to remove the seeds.
  ½ Cup Freeze-Dried Blueberries
• In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, cream the non-dairy butter until smooth and creamy. Then add the blueberry powder and mix until well combined.
  8 Tbsp Non-Dairy Butter, room temperature
• Add the powdered sugar and mix to combine. Then, add the lemon juice and non-dairy milk and mix until the frosting is light and fluffy.
  1 ¾ Cup Powdered Sugar, sifted, 1 ½ tsp Lemon Juice, 1 Tbsp Non-Dairy Milk

Top the Cake

• Top the cake with the blueberry frosting, then dollop the jam around the top of the frosting. Use a spoon or knife to swirl the jam into the frosting.
  3 Tbsp Blueberry Jam
• Serve.