Lemon Cake

Love lemon and blueberry snacks? Bake this delicious cake that hides a melt-in-your-mouth treat under its crunchy cap. If you want more, here's a crepe recipe that should satisfy you too!

 

15 minutes	45 minutes	10 servings

 

 

INGREDIENTS

For the cake:
1 ½ cups all-purpose flour
2 tbsp of baking powder
Pinch of salt
1 cup of vanilla plant-based yogurt
¼ cup of sugar
3 eggs or 195 g of unsweetened applesauce
2 lemons’ zest
½ cup of melted coconut oil
¼ cup of lemon juice
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For the crumble:
1/3 cup of Oatbox Coconut and Blueberry granola
¼ cup of flour
¼ cup of melted coconut oil
2 tbsp of brown sugar
Pinch of salt

 

PREPARATION

1. Preheat the oven at 350F. Oil and flour a loaf pan and set aside.

2. In a bowl, mix all the ingredients for the crumble. Set aside.

3. In another bowl, for the cake, combine the flour, baking powder and salt. Add the eggs (or unsweetened applesauce) and sugar and beat for 2 minutes. Add all the other ingredients and continue whisking to incorporate the ingredients together.

4. With a wooden spoon, pour the mix into the loaf pan.

5. Spread the crumble on top of the cake mix.

6. Bake for 45 minutes.