Sometimes I get an idea and it doesn’t go as planned. This turned into one of them. This weeks MMAZ, Meatless Monday A-Z, is Zest. I instantly thought of lemons and wanted to make a lemon muffin or breakfast pastry of sorts. The first one turned out great but I was trying to perfect the recipe so it could be made in the oven or microwave and it wasn’t working out well for me. I made over a dozen of these as I was determined to get it to work. I got this idea in my head and couldn’t let it go. I realized you have to sometimes give a little as adding more flour or protein wasn’t good for taste or texture and removing moisture made it far too dry in the microwave. I almost didn’t share this recipe because I envisioned people making modifications, different microwaves, ect and it not turning out perfect. When it comes out good it is great and when it doesn’t well. So I will start by saying that I enjoy this best in the oven, it makes a pudding cake (think very soft and very moist cake right out of the oven) so this will not be a fluffy cake texture if that is what you are looking for. As for microwaving it turns out more like a muffin and can be made with frozen blueberries (I prefer this version) or with blueberry spread. The blueberry spread will turn out drier than when using blueberries. I used a 4″ ramekin when making in the microwave, if using another size just watch and adjust cooking times as you are looking for it to start to look dry and pull away from the edges but not look “done” in the middle. If it is baked too long or it will get very dry. I like this best for breakfast but it also makes a delicious dessert topped with a scoop of So Delicious Vanilla Bean Coconut Milk Ice Cream!
Lemon Blueberry Protein Cakes
2 TBSP coconut flour
3 TBSP Vega Performance Protein Vanilla*
1/4 tsp cornstarch
1/4 tsp baking soda
1/8 tsp salt
1/2c unsweetened applesauce
zest of 1 large lemon
1/2-1 packet stevia in the raw or sweetener of choice
1/3c frozen blueberries or 1 TBSP blueberry spread (we like Crofter’s Organic Blueberry Spread)
*You can try other protein but I can’t tell you how it will work as I tried it with other powders, Vega One and Vega Protein Smoothie and they were all coming out a little different.
Preheat oven to 350. Combine coconut flour, protein powder, cornstarch, baking soda, salt, stevia, and lemon zest. Stir in applesauce until combine, the mixture will be very thick and dry but get all the dry ingredients incorporated. Place half of the blueberries in the bottom of a small glass jar or oven safe dish. Top with lemon cake mixture, and remaining blueberries. Bake for 22-25 minutes. Remove and let cool for a couple of minutes before enjoying.
To make in the microwave combine coconut flour, protein powder, cornstarch, baking soda, salt, stevia, and lemon zest. Stir in applesauce until combine, the mixture will be very thick and dry but get all the dry ingredients incorporated. Place half of the cake mixture into the bottom of a small ramekin or microwave safe dish, add frozen blueberries, and crumble remaining cake mixture over top. Microwave approximately 4 1/2 minutes, or until the edges start to look dry but it will look wet in the middle. If you over cook it will turn out very dry. If making with jam place jam in the middle instead of blueberries and microwave approximately 3 1/2 minutes. Let sit for a couple of minutes to cool. Enjoy!
As a Vega Recipe Ambassador I receive some Vega products, which I used as an option in this recipe. I use Vega not because it is given to me , I do purchase many on my own as well, but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family. I do not make any money off any Vega sales or posts.