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Blueberry Lemon Cake

soy-free gluten-free option* oil-free option**
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 81kcal
Author Kathy Hester

Ingredients

  • Dry ingredients: 1⁄2 cup 60 g whole-wheat pastry flour (*use gluten-free baking mix)
  • 1 ⁄4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
  • 1 ⁄4 teaspoon baking powder
  • Wet ingredients: 1⁄3 cup 80 ml unsweetened nondairy milk
  • 1 ⁄4 cup 36 g blueberries
  • 1 teaspoon ground flaxseeds mixed with 2 teaspoons 10 ml warm water
  • 1 teaspoon olive oil **substitute applesauce or pumpkin purée
  • 1 ⁄2 teaspoon lemon zest
  • 1 ⁄4 teaspoon vanilla extract
  • 1 ⁄4 teaspoon lemon extract

Instructions

  • Spray the crock with oil or **line with parchment paper to make the recipe oil-free.
  • Mix the dry ingredients in one bowl and the wet ingredients in another.
  • Add the wet to the dry and mix until combined.
  • Pour the mixture into the slow cooker and spread evenly on the bottom.
  • Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation. Cook on high 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.

Notes

This recipes uses a 1½ to 2 quart slow cooker

Nutrition

Calories: 81kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Fiber: 2g | Sugar: 1g