Sunny Lemon Blueberry Banana Cake
APPROXIMATE MACROS per slice (8)u003cbru003eu003cstrongu003e256 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e5g proteinu003c/strongu003eu003cbru003eu003cstrongu003e10.1g fatu003c/strongu003eu003cbru003eu003cstrongu003e39.6g carbsu003c/strongu003e
Servings 8 servings
Calories 256kcal
Ingredients
- or the cake: 3 extra ripe bananas, mashed (about 1 1/4 cups) 2 large eggs 1/2 cup coconut sugar 1/4 cup coconut oil, melted or avocado oil 1/2 cup low-fat greek yogurt (or dairy-free yogurt) 1 tsp vanilla bean paste 1/2 tbsp lemon extract 1 tbsp lemon zest 1 1/4 cups oat flour 1/4 cup tapioca flour (or arrowroot starch/cornstarch) 1/2 cup almond flour 1 tsp baking soda 1 1/2 tsp baking powder 1/4 tsp salt 3/4 – 1 cup fresh or frozen blueberries (tossed with 1 tsp arrowroot or cornstarch to prevent sinking)
- for the blueberry jam: 2 1/2 cups fresh or frozen blueberries 3 tbsp honey or maple syrup (or more to taste) 1 tbsp fresh lemon juice zest of 1 lemon 1/2 tsp vanilla extract 1 tsp tapioca starch or arrowroot powder, mixed with 1 tsp water 1/4 cup water
- topping: 1 cup greek yogurt-half for filling and half for topping
Instructions
- preheat oven to 350°f and line or grease two 8-inch cake pans. in a large bowl, mix together the mashed bananas, eggs, coconut sugar, melted avocado oil, yogurt, vanilla, lemon extract, and zest until smooth.
- add in the oat flour, tapioca flour, almond flour, baking soda, baking powder, and salt. mix until just combined. gently fold in the blueberries tossed with cornstarch.
- divide the batter between the pans and bake for 32 minutes, or until a toothpick comes out clean. cool completely before frosting.
- to make the jam, add blueberries, sweetener, lemon juice, zest, vanilla, and water to a small saucepan. bring to a simmer over medium heat. let cook for 8–10 minutes, stirring occasionally and gently mashing the blueberries.
- stir in the starch slurry and cook another 1–2 minutes until thickened. cool before using. makes extra for storage—store leftovers in a sealed jar in the fridge.
- once cakes are completely cooled (super important), spread a thick layer of greek yogurt over the top of each layer. spoon blueberry jam over the yogurt. cut into slices and enjoy!