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
INGREDIENTS:
CAKE
1 cup dairy-free 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) peeled and thinly sliced ripe bananas (about 2 medium bananas)
2½ cups plus 3 tablespoons quick cooking rolled oats, divided (use gluten-free if needed)
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
INSTRUCTIONS:
Put the dairy-free milk and ¼ cup lemon juice into a small bowl. Stir to combine and let stand for about 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 or food processor and process until smooth.
Put 2½ cups of the rolled oats into a blender or food processor and process into coarse flour. Put the oat flour, sugar, baking powder, baking soda, remaining 3 tablespoons rolled oats, and salt into a large bowl and stir with a dry whisk to combine.
Add the blueberries and chopped pecans and stir with a large spoon to combine. Add the dairy-free milk/lemon mixture, along with the banana/oil 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 the heat to 350 degrees F and bake for an additional 35 to 50 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.
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 for at least 30 minutes, but (preferably) let it cool for 1 to 2 hours before slicing. Sprinkle the lemon zest over the top, slice and serve! (The cake will be quite soft when warm, but will firm up, once cold and/or refrigerated) Tightly wrapped and stored in the refrigerator, leftover cake will keep for 2 to 3 days.
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
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
INGREDIENTS:
CAKE
1 cup dairy-free 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) peeled and thinly sliced ripe bananas (about 2 medium bananas)
2½ cups plus 3 tablespoons quick cooking rolled oats, divided (use gluten-free if needed)
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
INSTRUCTIONS:
Put the dairy-free milk and ¼ cup lemon juice into a small bowl. Stir to combine and let stand for about 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 or food processor and process until smooth.
Put 2½ cups of the rolled oats into a blender or food processor and process into coarse flour. Put the oat flour, sugar, baking powder, baking soda, remaining 3 tablespoons rolled oats, and salt into a large bowl and stir with a dry whisk to combine.
Add the blueberries and chopped pecans and stir with a large spoon to combine. Add the dairy-free milk/lemon mixture, along with the banana/oil 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 the heat to 350 degrees F and bake for an additional 35 to 50 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.
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 for at least 30 minutes, but (preferably) let it cool for 1 to 2 hours before slicing. Sprinkle the lemon zest over the top, slice and serve! (The cake will be quite soft when warm, but will firm up, once cold and/or refrigerated) Tightly wrapped and stored in the refrigerator, leftover cake will keep for 2 to 3 days.
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.