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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM, Certified Food for Life Instructor. Note: please double this recipe to make a large single layer cake in a spring-loaded pan.

Gather and Prep:  

Preheat oven to 375 F; In a large mixing bowl, whisk together:

1.    1 ¾ cups of oat flour (GF is preferred)

2.    1 ½ tsp baking powder

3.    ½ tsp baking soda

In a small mixing bowl, mix these wet ingredients:

1.   2/3 cup of unsweetened applesauce

2.    ½ cup of maple syrup

3.    ½ cup of unsweetened almond milk 

4.    1 tsp vanilla extract

5.    2 lemons – zest from each

6.    3 tbsp lemon juice


1.    Add wet ingredients into dry ingredients bowl and use a spatula to thoroughly blended. 

2.    Pour cake mix into an 8" spring-loaded cake pan  

3.    Bake for 35-40 mins or until golden brown and coming away from edges of the cake pan 

Lemon Sauce:

Gather and Prep: In a tall container, using a submersible blender, combine

  • 1- 12.5 oz of Mori-Nu Lite Silken Tofu (found at most grocery stores) 
  • 1/4 Cup maple syrup
  • 1 lemon zest from one lemon
  • 3 tbsp of lemon juice (include any pulp) – used a reamer to do this
  • 1 tbsp vanilla extract

Chill until ready to serve on top of a slice of Luscious Lemon Cake.

Blueberry Compote

Gather and Prep: In a small saucepan, put:

1.    1 cup of frozen blueberries – defrosted

2.    1 tbsp lemon juice

3.    1 tbsp maple syrup (or could use one Medjool date (mashed))

4.    5 tbsp cold water


Bring contents to a boil, then reduce heat to a simmer, stir gently occasionally for a few minutes and when blueberries softened, remove from heat. In a small bowl, mix 1 ½ tSp cornstarch with 1 ½ tSp water until becomes a paste. Stir paste into blueberry mixture and return to heat for about 30 seconds until blueberry mixture bubbles again and thickens. Pour into a bowl to cool and for serving.

To serve cake: Slice, add lemon sauce and top with a spoonful of blueberry compote.   


Nutritional information:
Lemon Cake: 123.12 mg of sodium per slice of cake.