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ABOUT THE RECIPE:
This super lemony cake makes an inviting afternoon snack or easy dessert. Packed with fresh blueberries, bananas, and chopped pecans, this tender baked goodie is sure to please! For a weeknight dessert, I simply cut the cake into squares and serve. For a fancy party, I suggest using a ring mold to cut the cake into rounds, then garnish with fresh blueberries, strawberries (or raspberries), and fresh mint sprigs. If desired, serve a dollop of "Vegan Whipped Topping" (recipe below) on the side. So easy and festive!

MAKES 8 TO 10 SERVINGS

2

INGREDIENTS:

CAKE
1 cup nondairy milk
¼ cup freshly squeezed lemon juice (about 2 medium lemons, zest lemons before squeezing)
¼ cup extra-virgin olive oil, plus more to coat pan
1 cup (firmly packed) thinly sliced ripe bananas (about 2 medium bananas)
2½ cups plus 3 tablespoons gluten-free, quick cooking rolled oats, divided
¾ cup vegan cane sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups fresh blueberries
1 cup pecan halves, coarsely chopped

GLAZE and GARNISH
1 tablespoon freshly squeezed lemon juice
1 tablespoon plus 2 teaspoons maple syrup
1 to 2 tablespoons lemon zest

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INSTRUCTIONS:

Put the nondairy milk and ¼ cup lemon juice into a small bowl. Stir to combine and let stand for 10 minutes.

Preheat the oven to 375 degrees F. Generously coat a 9-inch square rimmed baking pan with olive oil. Put the bananas and ¼ cup oil into a blender and process until smooth.

Put 2½ cups of the rolled oats into a blender and process into coarse flour. Put the oat flour, sugar, baking powder, baking soda, 3 tablespoons (remaining) rolled oats, and salt into a large bowl and mix with a dry whisk to combine.

4

Add the blueberries and chopped pecans and stir to combine. Add the nondairy milk/lemon mixture and stir until incorporated. (Add another 1 or 2 tablespoons rolled oats, if batter still seems too wet.)

Transfer the batter into the prepared pan. Bake for 15 minutes. Decrease to heat to 350 degrees F and bake for an additional 35 to 45 minutes, or until the top is slightly crisp and the edges are golden.

To prepare the glaze, put 1 tablespoon lemon juice and the maple syrup in a small bowl and stir to combine.

5

When the cake is done baking, put the pan on wire rack and gently run a table knife around the perimeter of the cake. Poke 10 to 15 holes in the top of the cake using a toothpick. Drizzle the glaze over the top of the cake.

Let cool 30 minutes. Sprinkle the lemon zest over the top, slice and serve! (The cake will be quite soft when warm, but will firm up, once chilled.) Tightly wrapped and stored in the refrigerator, leftover cake will keep for 2 to 3 days.

6

VEGAN WHIPPED TOPPING

14 to 16 ounces extra-firm or firm regular tofu (refrigerated block), drained
2 to 3 tablespoons maple syrup, plus more as needed
1 teaspoon vanilla extract

Put all of the ingredients in a blender and process until smooth. Taste and add more maple syrup, if a sweeter flavor is desired. Refrigerate 2 to 4 hours or up to 24 hours and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:
This super lemony cake makes an inviting afternoon snack or easy dessert. Packed with fresh blueberries, bananas, and chopped pecans, this tender baked goodie is sure to please! For a weeknight dessert, I simply cut the cake into squares and serve. For a fancy party, I suggest using a ring mold to cut the cake into rounds, then garnish with fresh blueberries, strawberries (or raspberries), and fresh mint sprigs. If desired, serve a dollop of "Vegan Whipped Topping" (recipe below) on the side. So easy and festive!

MAKES 8 TO 10 SERVINGS

2

INGREDIENTS:

CAKE
1 cup nondairy milk
¼ cup freshly squeezed lemon juice (about 2 medium lemons, zest lemons before squeezing)
¼ cup extra-virgin olive oil, plus more to coat pan
1 cup (firmly packed) thinly sliced ripe bananas (about 2 medium bananas)
2½ cups plus 3 tablespoons gluten-free, quick cooking rolled oats, divided
¾ cup vegan cane sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups fresh blueberries
1 cup pecan halves, coarsely chopped

GLAZE and GARNISH
1 tablespoon freshly squeezed lemon juice
1 tablespoon plus 2 teaspoons maple syrup
1 to 2 tablespoons lemon zest

3

INSTRUCTIONS:

Put the nondairy milk and ¼ cup lemon juice into a small bowl. Stir to combine and let stand for 10 minutes.

Preheat the oven to 375 degrees F. Generously coat a 9-inch square rimmed baking pan with olive oil. Put the bananas and ¼ cup oil into a blender and process until smooth.

Put 2½ cups of the rolled oats into a blender and process into coarse flour. Put the oat flour, sugar, baking powder, baking soda, 3 tablespoons (remaining) rolled oats, and salt into a large bowl and mix with a dry whisk to combine.

4

Add the blueberries and chopped pecans and stir to combine. Add the nondairy milk/lemon mixture and stir until incorporated. (Add another 1 or 2 tablespoons rolled oats, if batter still seems too wet.)

Transfer the batter into the prepared pan. Bake for 15 minutes. Decrease to heat to 350 degrees F and bake for an additional 35 to 45 minutes, or until the top is slightly crisp and the edges are golden.

To prepare the glaze, put 1 tablespoon lemon juice and the maple syrup in a small bowl and stir to combine.

5

When the cake is done baking, put the pan on wire rack and gently run a table knife around the perimeter of the cake. Poke 10 to 15 holes in the top of the cake using a toothpick. Drizzle the glaze over the top of the cake.

Let cool 30 minutes. Sprinkle the lemon zest over the top, slice and serve! (The cake will be quite soft when warm, but will firm up, once chilled.) Tightly wrapped and stored in the refrigerator, leftover cake will keep for 2 to 3 days.

6

VEGAN WHIPPED TOPPING

14 to 16 ounces extra-firm or firm regular tofu (refrigerated block), drained
2 to 3 tablespoons maple syrup, plus more as needed
1 teaspoon vanilla extract

Put all of the ingredients in a blender and process until smooth. Taste and add more maple syrup, if a sweeter flavor is desired. Refrigerate 2 to 4 hours or up to 24 hours and serve.

Lemon-Blueberry Oat Cake

Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

NOTE: For a festive presentation, cut the cake into little “rounds” and garnish with sliced strawberries, blueberries and a sprig of fresh mint! So pretty!
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