Lemon Blueberry Cake with Honey Ricotta Drizzle

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:

  1. Preheat oven to 350f and grease an 8x8 cake pan

  2. In one bowl, mix together almond milk, lemon juice, yogurt, vanilla extract, coconut oil &lemon zest

  3. In another bowl, mix together flour sugar, baking powder, salt, chia seeds

  4. Then combine wet and dry ingredients, once evenly combined add blueberries, stirring gently

  5. Pour batter into cake pan and bake for 30-45 minutes

  6. While cake is baking stir together all ingredients for the drizzle

  7. Once cake has cooled, top with drizzle

Nutritional Information: Makes 10 servings, 180 calories, 6g fat, 26g carbs, 6g protein


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