Lemon Blueberry Protein Vegan Coffee Cake

Lemon Blueberry Protein Vegan Coffee Cake

If you’re keen on the suitable but underrated duo of lemon and blueberries, then this vegan protein espresso cake is a must strive. This healthier model of coffee cake is gluten-loose and makes use of vanilla protein powder, so it’s best for a submit-workout snack or simple aspect to Sunday’s brunch. It’s categorised as a coffee cake because of the crumbly texture, however it’s no longer loaded with all of the fats and sugar that’s commonly determined in coffee cake recipes.
Nutrition (consistent with 1 slice) : Calories: 186 Fat: three g Carbs: 26 g Fiber: five g Sugars: 7 g Sodium: 472 mg Protein: 10 g

Lemon Blueberry Protein Vegan Coffee Cake

Prep Time: 10 mins
Cook time: 30 minutes
Total time: forty minutes
Yield: eight slices

Ingredients

  • CAKE INGREDIENTS:
  • 1 half of cups oat flour (or any gluten-loose flour of desire)
  • 1 cup blueberries (clean or frozen)
  • 1/three cup almond meal (coconut flour works, too)
  • 1/2 cup vanilla-flavored protein powder (or approximately two 30-gram scoops)
  • 1/3cup stevia for baking
  • 3 teaspoons baking powder
  • half teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened applesauce
  • 1 flax egg (1 tbsp of flax meal blended with 3 tbsp of warm water)
  • 3/4 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest (approximately 1 lemon’s really worth)
  • TOPPING INGREDIENTS:
  • 1/4 cup coconut palm sugar
  • 3 tablespoons sliced almonds
  • 2 teaspoons quick oats
  • half of mashed banana (very ripe medium sized banana)
  • half of teaspoon cinnamon

Directions

1. Preheat your oven to 350°F. Spray a pie dish with cooking spray to save you sticking. Mix all dry ingredients (oat flour, almond meal, protein powder, stevia, baking powder, baking soda, and salt) in a big bowl. Add the blueberries to the dry substances and toss.
2. In a separate bowl, add all the moist substances (flax egg, lemon juice, lemon zest, and applesauce) and stir thoroughly. Add the moist elements to the dry and fold together until just blended. Pour the batter into your pie dish.
3.Thoroughly combine the topping substances in a small bowl and sprinkle over the cake.
4. Bake at 350°F for round 25-30 minutes. If a toothpick comes easy after poking the middle, then it’s carried out. It may also experience spongy to touch. Be conscious not to over-bake your protein coffee cake or it will be too dry.
5. After it’s cooled, cut the cake into 8 slices.

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