Tuesday, May 13, 2014

Lemon Berry Coffee Cake From BlendTec

Accompany your morning breakfast or enjoy this vegan recipe as a dessert. Try different berries to vary the taste.


14   c
granulated sugar
14   c
all-purpose flour
2   tbsp
coconut oil, melted
12   c
13   c
12   c
almond milk
12   c
coconut oil, softened
2   tbsp
apple, quartered and cored
1   tbsp
vanilla extract
12   c
brown sugar
1   tbsp
lemon zest
112   tsp
baking powder
12   tsp
kosher or sea salt
112   c
whole white wheat flour
1   c
fresh or frozen blueberries


Preheat oven to 350°F.
To prepare the topping, add sugar, all-purpose flour, 2 tbsp melted coconut oil, and pecans to WildSide jar and secure lid. Press "Pulse" 4-8 times until nuts are chopped to desired texture. Pour topping into bowl and set aside. 
To make the cake, add water, almond milk, softened coconut oil, flaxseeds, apple, vanilla, and brown sugar to WildSide jar and secure lid. Select "Whole Juice". Next add lemon zest, baking powder, salt, and flour to jar and secure lid. Press "Pulse" 5-7 times until all ingredients are incorporated. 
Pour the blueberries into the jar and using rubber scraper, fold into batter. Pour batter into a greased spring-form pan. Sprinkle topping over batter. Bake for 45-55 minutes.


  • Servings 10.0
  • Sodium 180 mg
  • Serving Size 1 slice
  • Carbohydrates 36 g
  • Calories 315
  • Fiber 5 g
  • Fat 19 g
  • Sugar 15 g
  • Saturated Fat 15 g
  • Protein 5 g
  • Cholesterol 0 mg

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