Lemon Blueberry Pound Cake (Vegan, Paleo, Oil-free)

By Ashley | Breakfast

Apr 06

LEMON POUND CAKE! 

It’s grain-free, vegan, refined-sugar free, packs a citrus punch, and the dreamy glaze made with luscious coconut yogurt makes it look and taste extra-fancy 🥰


One bite and you’re totally hyped for Spring, especially if you load it with blueberries 😉 Make it for Mother’s day, a sunshine-filled picnic or just to have an excuse to eat a sweet (yet totally healthy!) baked good for breakfast!

In traditional Ashley-fashion, gorgeous pastel icing colors courtesy of beet powder, spirulina and turmeric!

Lemon Pound Cake (Vegan, Paleo, Oil-free)

Cake Ingredients: 

5-6 drops Young Living Lemon oil

1/2 c granulated monkfruit

2/3 c applesauce 

1/2 c melted coconut or cashew butter 

1/4 c plus 2 tbsp Aquafaba, whipped to soft peaks

1 tsp vanilla extract 

1 c cashew (or almond) flour

3/4 c cassava flour

1 1/2 tsp baking powder (or additional baking powder for Paleo compliant) 

1/2 tsp baking soda

1/2 tsp cinnamon

Optional: 2-3 tbsp poppyseeds, blueberries for stirring in 

Icing:

3 tbsp non-dairy milk

2 tbsp coconut butter

1 container CocoJune yogurt (your flavor of choice)

NuNaturals vanilla stevia, to taste

For colors: beet powder, turmeric, spirulina

Method: 

Mix the coconut sugar, monkfruit, applesauce, cashew/coconut butter, and vanilla extract, in a bowl. 

In a larger bowl, combine cashew flour, cassava flour, baking powder, baking soda, and cinnamon and mix well.

Fold whipped aquafaba into wet ingredients. 

Gentle mix this into the dry ingredients until just incorporated.

Fold in blueberries.

Transfer to a parchment lined pan. I used a medium size loaf pan.

Bake at 350 degrees for 28-34 minutes or until top is firm.

Cool completely.

For the Icing:

Meanwhile, heat the milk and coconut butter in a small saucepan until smooth and creamy, stirring often.

Add the yogurt to the pan and mix to incorporate transfer to 3 bowls and add superfood powders to achieve desired pastel colors.

If the icings are very thin, option to refrigerate for an hour our two before icing cake. However, as they chill, it’s more difficult to spread and swirl colors.

Decorate cake with icings to create a tie dye effect.

Store refrigerated, but bring to room temperature before servings.

It’s also great warm, but the icing gets messy! 

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