Zesty Lemon Blueberry Cake

DESCRIPTION:

This Zesty Lemon Blueberry Cake is bright, fluffy and bursting with flavor!  Made with oat flour, almond flour, fresh lemon juice and zest, and naturally sweetened with dates, this wholesome dessert is completely vegan, oil free, gluten free and refined sugar free. Perfect for spring and summer, brunch gatherings, family desserts or a healthier treat any day of the week.

INGREDIENTS:

DRY:

1 1/2 cups of oat flour
1/2 cup almond flour
1/2 cup potato starch
1 Tablespoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
Zest of 3 large lemons
1/4 Teaspoon ground vanilla powder

WET:

8-9 medjool dates, pitted & soaked in hot water (20min.)  discard water
1/4 cup unsweetened applesauce
1 cup unsweetened soy milk
1/2 cup fresh lemon juice

ADD IN:

1 cup fresh blueberries

PREPARATION:

1-Preheat the oven to 350 degrees
2-Soak the dates for at least 20 minutes. Discard the date water
3-In a high speed blender add soy milk, lemon juice, dates and applesauce.  And blend until smooth.
4-In a large bowl, whisk together oat flour, almond flour, potato starch, baking powder, baking soda, cinnamon and lemon zest.
5-Pour the wet mixture into the dry.  Stir gently until just combined, don’t over mix.
6-Fold in the blueberries.
7-Spread the batter evenly in your 8” silicone pan.
8-Bake for 35-40 minutes, until golden and a toothpick comes out clean.
9-Cool completely on a wire rack before taking the cake out.

CHEF´S NOTE:

Link to YouTube video: Click Here