Healthy Low Fat Blueberry Lemon Cake Vegan Recipes
HEALTHY LOW FAT BLUEBERRY LEMON CAKE, VEGAN
Steps:
- 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.
LOW FAT BLUEBERRY LEMON CAKE
Make and share this Low Fat Blueberry Lemon Cake recipe from Food.com.
Provided by qtmeliss34
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
- In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
- In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
- Add flour mixture to butter mixture in three additions, alternating with sour cream.
- Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
- Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
- Cool in pan 20 minutes then invert onto a wire rack.
- Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.
Nutrition Facts : Calories 359.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 28.9, Sodium 260.9, Carbohydrate 58, Fiber 1.8, Sugar 33.8, Protein 5.5
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