Are you looking for a moist and delicious cake that is easy to make? This blueberry lemon yogurt cake is perfect to satisfy your cravings and excite your tastebuds. It is so yummy that you’ll wonder how it’s possible to make a cake this good!
Recipe by @healthyhabitsnl
Super Moist Blueberry Lemon Yogurt Cake
Ingredients
Ingredients
- 200 g oat flour
- 45 g almond flour
- 80 g vegetable quark or yogurt
- 80 ml plant-based milk
- 80 g unsweetened apple sauce
- 2 ripe bananas
- 80 g dates
- 150 g blueberries
- 1 lemon
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
Topping
- 100 g vegetable quark or yogurt
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp maple syrup
- handful of pistachios
Instructions
Preparation
- Preheat the oven to 180 degrees.
- In a bowl, mix the oat flour with the almond flour, cinnamon, baking powder, baking soda, and a pinch of salt.
- Grate the zest of the lemon and set it aside. Place the plant-based milk in a bowl and add the lemon juice. Put this aside for now.
- In a blender, put the bananas with the vegetable yogurt, applesauce, dates, and vanilla extract. Blend this until smooth.
- Add the liquid mixture to the bowl with the flour, along with the plant-based milk, and mix it well.
- Place the blueberries in a bowl and add a tablespoon of flour. Mix this so that all the blueberries are covered. Fold the blueberries through the batter.
- Line a baking tin with baking paper and pour the batter into it. Place in the oven for about 50 minutes. Check with a skewer if it is cooked. Let it cool down well.
- For the topping, mix the yogurt with lemon juice and vanilla. Finely chop the pistachios.
- Once the cake has cooled, finish with the yogurt topping and chopped pistachios. Add some extra blueberries as decoration.
Tried this recipe?Let us know how it was!
