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