Ingredients:
1/4 Cup Almond Milk
1/4 Cup Lemon Juice
1/2 Cup Plain Yogurt
1 Tbsp Chia Seeds
1 1/2 Tbsp Lemon Zest
1 tsp Vanilla Extract
3 Tbsp Coconut Oil, Melted
2 Cups Flour
3/4 Cups Sugar (or Monk Fruit)
4 tsp baking powder
1 tsp salt
1 Cup Blueberries (+1/3 Cup to top)
Drizzle
1/2 Cup Ricotta
1 Tbsp Honey
1 tsp Vanilla Extract
Directions:
Preheat oven to 350f and grease an 8x8 cake pan
In one bowl, mix together almond milk, lemon juice, yogurt, vanilla extract, coconut oil &lemon zest
In another bowl, mix together flour sugar, baking powder, salt, chia seeds
Then combine wet and dry ingredients, once evenly combined add blueberries, stirring gently
Pour batter into cake pan and bake for 30-45 minutes
While cake is baking stir together all ingredients for the drizzle
Once cake has cooled, top with drizzle
Nutritional Information: Makes 10 servings, 180 calories, 6g fat, 26g carbs, 6g protein
Comments