Lemon-Blueberry Cake
INGREDIENTS
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate-free oats that I grind in the blender)
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
1 ½ cups fresh blueberries
Wet Ingredients:
½ cup lemon juice
1 cup pitted Medjool dates
1 cup plant-based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Blueberry Topping:
10 oz frozen wild blueberries
3 Medjool dates
2 tsp vanilla
Water to thin to a pourable consistency
Optional: ½ cup toasted desiccated coconut
INSTRUCTIONS
Preheat the oven to 350 F.
DRY INGREDIENTS
Combine all the dry ingredients in a bowl and whisk to combine.
WET INGREDIENTS
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
FINISHING THE BATTER
Add the wet ingredients to the dry ingredients. Mix to combine. Add blueberries and mix just to combine.
Pour batter into a parchment-lined 9" pan.
GET IN THE OVEN
Bake for 20 minutes and reduce oven temperature to 325 F. Continue to bake for an additional 15 minutes, or until edges are browned and top it “firm” when pressed gently.
PREPARE BLUEBERRY TOPPING
Combine all the ingredients in a saucepan on medium low heat. Bring to a simmer for 15-20 minutes or until thick and glossy. Allow to cool. Blend until smooth, add water to adjust consistency.
FINISHING IT UP!
Allow the cake to cool in the pan until warm (about 20 minutes). Remove and pour blueberry sauce over top. Optionally sprinkle with toasted coconut. Enjoy!
18 янв 2024
