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A piece of cake on a plate, with Blueberry

Lemon Blueberry Oat Cake (gluten-free, dairy-free, high altitude option)

Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 servings
Calories 175 kcal

Ingredients

  • 1 3/4 cup oat flour (certified gluten-free)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted (or butter)
  • 1/2 cup sugar
  • 3/4 cup applesauce
  • 1/2 cup almond milk (or milk of choice)
  • 1/4 cup lemon juice
  • Zest of 2 lemons
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 1/2 cups fresh blueberries

*High Altitude Adjustment (for 6,000-8,000 ft): Reduce to 1/2 tsp baking soda.

Instructions

  1. To begin, preheat an oven to 350 and line a 9x9 pan with parchment paper, with two sides sticking out for easy cake removal.

  2. In a small bowl, add your dry ingredients and stir them together (oat flour, baking soda, salt).

  3. In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk them together. Add in your milk, lemon juice, lemon zest, vanilla, and eggs and whisk everything together.

  4. Now, pour your dry ingredients into your wet ingredients and stir them together till everything is well combined.

  5. Pour your blueberries into the cake batter and gently fold them in. Pour your batter into the pan and bake in the oven for 35-40 minutes, or till the cake is springy to touch and a toothpick inserted comes out clean.

  6. Let your cake cool, then remove from your cake pan.

  7. Frost your cake when it's entirely cooled. Use your favorite frosting to top the cake with, cut, and enjoy!

Recipe Notes

Stored in an airtight container in the fridge, this cake will last up to 3 days.