Healthy Lemon Snack Cake
On my quest to make Lemon Blondies, I ended up making this Lemon Cake. Unlike blondies, which are dense and chewy, this cake is incredibly light and fluffy. It’s so sweet, lemony, and refreshing, you’d never know this Healthy Lemon Snack Cake is sugar free, gluten free, and vegan!
I’ve been craving lemon EVERYTHING lately, which is strange for me, because I wouldn’t consider myself a lemon lover… I am a chocolate addict, forever and always.
I finished off two entire batches of my Vegan Lemon Curd, I’ve been sneaking a few sips of Limoncello every now and then, and now, this cake.
You’d think that I’d be successful in making Lemon Blondies, especially after making seven blondies before (from Strawberry Blondies to Peach Blondies to Pumpkin to Cherry Chocolate Chunk)! I knew a lemon variation had to be in the works, but after three failed batches, I finally decided to make a cake instead. Every failed batch of “blondies” ended up too cakey and too fluffy. Bad for blondies, perfect for cake. After one final tweak in the recipe (just a few extra tablespoons of lemon juice), this Healthy Lemon Snack Cake was born!
And MAN. OH. MAN.
This Healthy Lemon Snack Cake was a huuuge hit. My family and I finished off the entire batch in two days. We all loved the super light and fluffy texture along with the beautiful yellow color and fresh and zingy lemon flavor.
Healthy Lemon Snack Cake
Ingredients
- 136g (1 cup) Sweet White Sorghum Flour
- 120g (1 cup) Oat Flour
- 64g (⅓ cup) Granulated Erythritol
- 1 tbs Double-Acting Baking Powder
- 1 tsp Ground Turmeric
- ¼ tsp Salt
- 246g (1 cup) Unsweetened Applesauce
- ⅓ cup Lemon Juice (freshly squeezed)
- 56g (¼ cup) Coconut Oil (melted)
- 1 tbs Lemon Zest
- 1 tsp Liquid Stevia Extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper.
- In a small bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, turmeric, and salt.
- In a large bowl, whisk together the applesauce, lemon juice, melted coconut oil, lemon zest, and stevia extract. Dump the dry ingredients into the wet ingredients and whisk together. Whisk vigorously to get rid of any clumps.
- Scoop the batter into the prepared pan and spread it out. Tap the pan on the counter a few times to make sure it's level. Bake for 30 minutes, or until the surface springs back when tapped. Let cool completely before slicing.
Look at how light and fluffy this Healthy Lemon Snack Cake is! This is the PERFECT recipe if you’re craving something lemony like me. It’s great for the warmer summer months ahead too ☀️
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Mmm, these look wonderful!
I would love to make these, but I don’t have brown rice flour! I may sub in all oat flour and see how that turns out 🙂
Grace- I wouldn’t recommend using 100% oat flour because oat flour can make things a little dense and gummy. If you have sorghum flour or something like that I would recommend using that instead of the brown rice flour. Good luck, hope you like the recipe! 🙂
hi, what’s the nutritional information for this??? 🙂 looks like a wonderful recipe i’m so excited to try it!
I just made these (the blondie bit, not the frosting) and holy moly they are FANTASTIC. Completely smack you with sweet lemony delightfulness! I had to toss a wee bit of coconut flour in cos I was running low on oats AND brown rice flour, but it didn’t seem to impact it negatively. And I made a blueberry frosting to go on top!
PUNIFA- Yay! I’m so glad you liked the recipe! I’m happy to know that coconut flour helped you out, I always seem to be running low on oat flour or rice flour and never know what to use for the missing bit.
Oh, and blueberry frosting? I NEED TO MAKE THAT.
-Jess 🙂
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These look so bright and refreshing! perfect for spring!
This looks so good!
I love lemon anything. x
Izzy
wow, I LOVE lemon cake. This looks like a real winner Jess. One question. How many servings does this cake make. I could easily cut into 4 pieces and call that a serving, but I do indeed think I would be wrong on that. 🙂
MANNE- I saw on the recipe that it says 9 servings on the little banner above “Healthy Lemon Snack Cake”.
The recipe yields 9 slices — the recipe yield shows in the orange ribbon banner thingy above the recipe title in the recipe box 🙂
I’m the same exact way! I can easily eat 3 slices of cake 😉 but this cake is pretty filling (from the whole grains, fiber, and protein), so it’ll be hard to eat 4 slices!
Hey I wonder if buckwheat in place of oat flour might work? won’t be as pretty yellow but no worry? thoughts?
I haven’t tried buckwheat flour here but I’m sure that would work! It might be a bit more crumbly (and obviously not yellow), but it’ll still be lemony and delicious 🙂
Looks so delicious ,must try it .
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Great article thanks for this