Blueberry Lemon Cake
My husband brought me a few vegan magazines from Europe, that always give a new ideas for new recipes. The thing with vegan recipes is that although they are free of animal products, they are not necessarily healthy. Often times, lots of sugar, oil, refined flours or other refined products find their way into the recipes.
It is very easy though to tweak vegan recipes and convert them into healthy ones.
That’s what I did with a blueberry lemon cake that was featured in one of the magazines. I substituted white flour with whole wheat flour, swapped the quite high amount of vegetable oil with unsweetened apple sauce (I recommend using half the amount of applesauce), exchanged the recommended baking powder with baking soda (I you are not clear what the difference between baking soda and baking powder is read one of my latest posts on it …) and used date paste and a bit of honey instead of the cup of sugar (just imagine one full cup of refined sugar when you can easily use a natural sweetener that has a ton of nutrients in it!
And this is the result: a yummy,blueberry lemon cake.
I had some leftover banana vanilla ice cream (simply puree frozen banana chunks, vanilla, a bit of soy milk and a hint of honey in a blender until smooth) and served it with the cake. It was a combination that we all enjoyed.
- 1 cup whole wheat flour
- 1/2 cup corn starch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp pure vanilla powder
- 3/4 cup soy milk
- 1/2 cup vanilla soy yogurt
- 1/2 cup silken tofu
- 1/3 unsweetened apple sauce
- 3/4 cup date paste (see recipe section)
- 1 tbsp manuka honey or maplesyrup
- 1 tbsp lemon juice
- Zest of 1/2 organic lemon
- 11/2 cups blueberries, fresh or frozen
- Combine milk and lemon juice in a blender and put aside for 5 minutes.
- Preheat the oven to 300F (150C).
- In a bowl, combine the dry ingredients.
- Add the remaining wet ingredients to the blender and process until smooth.
- Pour the wet ingredients over the dry ingredients and stir them into a smooth dough.
- Stir in the blueberries.
- Line a round baking tray with parchment paper and fill it with the dough.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool off completely before removing it from the tray.