Do you like lame jokes? K good cuz I’m’a tellin’ one. I get texts from Starbucks; I got one this weekend that was so corny I couldn’t stop giggling. Okay go: Why did the Frappuccino try out for the soccer team? Eh? Eh? It wanted to be in the whirrrrrled cup! OOOooo! See what I did there? Anywaysssss, this recipe made me think of that joke as I said the name to myself and I started giggling all over again. Raspberry swirrrrrled lemon cake that I topped with a pistachio coconut cream. The cake is so delicately lemony with periodic bursts of raspberry; the cream was made from 1 tbsp finely crushed pistachios, 1 tbsp vanilla cupcake flavored coconut butter (sweet spreads brand), 3 tbsp plain Greek yogurt, 1 stevia packet, and water to desired consistency. Come join me; let’s tell lame jokes to one another.
Make: 10 slices
- 1 cup oat flour (ground up raw oats)
- 1/2 cup almond meal/flour
- 2 TBSP fresh lemon zest (needs ~2 lemons)
- 1/2 cup granulated stevia
- 1/2 TBSP baking powder
- 1/4 tsp baking soda
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/4 cup juice from a lemon (using the same 2 lemons from the zest)
- 1/4 cup melted coconut oil
- 2 whole eggs
- 1 tsp vanilla extract
- 1 cup raspberries
Preheat the oven to 350 F. Mix all of the dry ingredients in one bowl. Whisk the wet ingredients (except for the raspberries) in another bowl. Fold the wet ingredients into the dry until evenly mixed. Spray a bread loaf pan with nonstick spray, then pour your batter in. Lastly, swirl 1 cup raspberries on the top of your batter. Bake at 350 F for 30-35 mins. It’s ready when a toothpick come out clean. Let cool, then cut into 10 slices.
Any unfamiliar ingredients can be and are found on iherb.com. That’s where I get my healthy baking products! Discount code GIK407 provides $5-10 off on first time orders.
Nutritional info for 1 slice: 142 calories; 10 g fat, 10 g carbs (2 g fiber), and 5 g protein
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