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.
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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.
Preparation
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
Healthy Low fat Blueberry Lemon Cake, Vegan
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
- 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
Instructions
- 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.
Notes
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.
Ramya says
Will be making this soon i never had blueberry lemon cake before perfect for my birthday on 19 September and after office snacks will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Hi Ramya, this cake is vegan, you would love it! Thanks, let us know if you make it.
Lauren Michael Harris says
Blueberry and lemon pair so well together. I love the adaptations to make this delicious cake a bit healthier!
★★★★★
Gloria says
I love the blueberry and lemon combination. I would eat this cake for breakfast!! Perfect with a great cup of coffee.
★★★★★
Chef Dennis says
Hmm yum! We love blueberries and any dishes made out of this. Your blueberry lemon cake looks absolutely mouthwatering and the flavor is perfect.
★★★★★
Bernice says
I love a great snacking cake and have been itching to bake one. Today my parents are visiting and we went picking haskaps. I'm thinking they would also be amazing in place of the blueberries. We could all use less cholesterol in our lives...
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It would be great with haskaps! I really need to bring it down 😉
Marta says
I love it when you can't tell a dish is vegan. Great flavor and crumb!
★★★★★
Thanks! Yes, the texture is fabulous.The flavor as well 😉
Tammy says
You had me at healthy cake lol! This looks so moist and delicious..what a wholesome treat for the morning!
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Veronika says
I love healthy versions of popular desserts! You still have the same delicious flavor but reduce the calories! Saving this recipe to try soon.
★★★★★
Thank you! It was a really great cake, didn't miss anything from the original.
Liz says
No one could guess this cake is actually low fat! Such a great way to use all my summer blueberries. Thanks for the recipe!
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Amy Liu Dong says
I've seen so many blueberry cakes but this one looks so good and definitely looks so delicious plus the texture makes it more enticing and tempting.
★★★★★
Kari Heron says
This is a great recipe for those who are are watching calories and yet want to eat Healthy and still have cake.
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Ramona says
Blueberries and lemon is a perfect and delicious combo that I definitely love combing in together in many desserts! This cake looks super fluffy and just perfect. Thank you for sharing this recipe!
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