Blueberries, lemon, and vanilla shine in this easy, vegan cake with a soft crumb. Made with healthy ingredients, it is a great breakfast, snack or dessert option for the whole family.
Song of the day: Leave The Door Open - Bruno Mars, Anderson. Paak, Silk Sonic
Healthy low fat ingredients in a low cholesterol diet
Lately, I am trying to follow a low cholesterol diet. Here are some of the ingredients I used that are considered a healthier, low fat option.
- I used an organic sprouted wheat flour: sprouted grains have many health benefits and are easier to digest than regular grains.
- Oat milk, which can help maintain normal cholesterol levels, and mostly importantly, contains no saturated fats.
- Applesauce, keeps baked goods moist without all the added saturated fats (consider that coconut oil is almost 90% saturated fat).
- Lemon, may aid weight loss and reduce the risk of heart disease.
- Blueberries, a super food that protects against heart disease and cancer, and can also help maintain bone strength, mental health, and healthful blood pressure.
- Almonds, lower LDL (bad) cholesterol and are packed with vitamin E, magnesium and potassium, which helps oxygen and nutrients flow more freely through the blood. Also, they are a bone-building food.
The cake is pretty easy to make:
- In a mixing bowl, stir together the flour, sugar, baking powder and baking soda. Add the milk, applesauce (or a mix of applesauce and oil), the zest and juice of one lemon, and vanilla. Mix together until combined. Gently fold in the blueberries.
- Pour the mixture into the prepared cake pan, sprinkle the top with flaked almonds. Bake for about 35 minutes or until a cake tester/skewer inserted in the centre comes out clean.
The cake is incredibly moist and has a lovely texture that melts in your mouth. The flavors are deep and rich which is pretty amazing considering it's a low fat recipe.
The almonds give a beautiful pop of texture and add a nice nuttiness that marries well with the blueberries and the overall flavors of the cake.
All in all, this Healthy Low fat Blueberry Lemon Cake is a great breakfast option, or even a snack. We truly enjoyed it with a good cup of coffee.
We froze half and when we wanted to have some, we placed it in the toaster oven to warm and it was exactly the same as fresh.Print
- 250 g (2 cups) light spelt flour or whole wheat pastry flour (I used a sprouted wheat flour)
- 150 g (¾ cup) coconut sugar or any other sugar you like
- 3 tsp baking powder
- ½ tsp baking soda
- a pinch of fine sea salt
- 220 ml (1 cup less 1 tbsp) oat, almond, or soy milk
- 120 ml applesauce or 100 applesauce + 20 evo oil
- 1 tsp vanilla extract or paste
- Grated zest and juice of 1 lemon
- 120 g fresh blueberries
- 3 Tbsp of flaked almonds
- Preheat the oven to 350°F/180°C and grease a 20cm/8inch round cake pan.
- In a mixing bowl, stir together the flour, sugar, baking powder and baking soda.
- Add the milk, applesauce (or applesauce and oil), the zest and juice of one lemon, and vanilla. Mix together until combined. Gently fold in the blueberries.
- Pour the mixture into the prepared cake pan, sprinkle the top with flaked almonds.
- Bake for about 35 minutes or until a cake tester/skewer inserted in the centre comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
- Great served with coffee or tea at breakfast or afternoon treat. Or, as a dessert, with fresh fruit and a spoonful of dairy-free or fat-free yogurt.
You can use all-purpose flour, or a gluten-free flour, if you want.
You can use a mix of appleasauce and vegetable oil, it will still be healthy, but less low fat.
As for the sugar, the color of the sugar will determine the color of the cake. I used coconut sugar which gave the cake a caramel color.
Store the cake in the fridge in a sealed container or covered. It will keep for 4-5 days.
Leftover cake can be wrapped in plastic and placed in a ziplock bag and stored in the freezer for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert, cakes
- Method: Baking
- Diet: Vegan
I love baking and kneading dough because it takes me to a happy place in my soul.