Lemon Blueberry Snack Cake

By

Recipes

Lemon Blueberry Snack Cake
Serving Size:20|Prep Time:15minutes|Cook Time:40minutes
Lemon Blueberry Snack Cake

Ingredients

  • 1/2 cup flaxseed meal
  • 1/2 cup water
  • 2/3 cup maple syrup
  • 1 1/2 cup rolled oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 3/4 cup fresh blueberries (or frozen blueberries)
  • 1/2 cup applesauce
  • 1/4 cup olive oil
  • 1/2 teaspoon lemon extract
  • 1 tablespoon lemon zest (zest of 1 large lemon)
Optional Glaze
  • 1/2 cup powdered sugar
  • 1 teaspoon olive oil
  • 2 teaspoons almond milk
  • 1/4 tablespoon lemon zest (zest of 1/4 lemon)

Nutritional Information

  • Oats are an excellent source of dietary fiber, which has shown to promote gut and heart health.
  • Blueberries contain anthocyanins, powerful antioxidants shown to possess anti-inflammatory properties.

Directions

Print Recipe
  1. Pre-heat oven to 350°F
  2. Grease an 8x8 baking dish
  3. In a small mixing bowl, add flaxseed meal, water, and maple syrup, stir and let rest for 10 minutes.
  4. In a large mixing bowl, add all dry ingredients and stir together to combine. Add blueberries and toss to coat. Set aside.
  5. After wet mixture has rested for 10 minutes, add applesauce, olive oil, lemon extract, and lemon zest and stir to combine.
  6. Pour wet mixture over dry ingredients and stir until well combined.
  7. Pour mixture evenly into prepared pan. Place in oven and bake 35-40 minutes, or until center is baked through.
Optional Glaze
  1. In small mixing bowl, add all ingredients and stir until well combined.
  2. Spoon glaze over once cake has cooled completely. If glaze is too thick, add additional almond milk by the teaspoonful until you like the consistency. Glaze recipe is easily doubled.

Chef's Narrative

Not too sweet, fruity and moist, this gluten free and egg free snack cake is perfect for breakfast, dessert, or a nourishing snack.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 120, Total Fat: 4.5g, Saturated: 0g, Trans Fat: 0g, Sodium: 60mg, Potassium: 92mg, Carbohydrate: 18g, Dietary Fiber: 2g, Protein: 2g
Allergens:
None

Directions

Print Recipe
  1. Pre-heat oven to 350°F
  2. Grease an 8x8 baking dish
  3. In a small mixing bowl, add flaxseed meal, water, and maple syrup, stir and let rest for 10 minutes.
  4. In a large mixing bowl, add all dry ingredients and stir together to combine. Add blueberries and toss to coat. Set aside.
  5. After wet mixture has rested for 10 minutes, add applesauce, olive oil, lemon extract, and lemon zest and stir to combine.
  6. Pour wet mixture over dry ingredients and stir until well combined.
  7. Pour mixture evenly into prepared pan. Place in oven and bake 35-40 minutes, or until center is baked through.
Optional Glaze
  1. In small mixing bowl, add all ingredients and stir until well combined.
  2. Spoon glaze over once cake has cooled completely. If glaze is too thick, add additional almond milk by the teaspoonful until you like the consistency. Glaze recipe is easily doubled.

Chef's Narrative

Not too sweet, fruity and moist, this gluten free and egg free snack cake is perfect for breakfast, dessert, or a nourishing snack.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 120, Total Fat: 4.5g, Saturated: 0g, Trans Fat: 0g, Sodium: 60mg, Potassium: 92mg, Carbohydrate: 18g, Dietary Fiber: 2g, Protein: 2g
Allergens:
None

Ingredients

  • 1/2 cup flaxseed meal
  • 1/2 cup water
  • 2/3 cup maple syrup
  • 1 1/2 cup rolled oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 3/4 cup fresh blueberries (or frozen blueberries)
  • 1/2 cup applesauce
  • 1/4 cup olive oil
  • 1/2 teaspoon lemon extract
  • 1 tablespoon lemon zest (zest of 1 large lemon)
Optional Glaze
  • 1/2 cup powdered sugar
  • 1 teaspoon olive oil
  • 2 teaspoons almond milk
  • 1/4 tablespoon lemon zest (zest of 1/4 lemon)

Nutritional Information

  • Oats are an excellent source of dietary fiber, which has shown to promote gut and heart health.
  • Blueberries contain anthocyanins, powerful antioxidants shown to possess anti-inflammatory properties.
 

Other recipes you might like

Green Muffins
Berry Blast Smoothie
Small Batch Strawberry Jam
See All Recipes