RaspberRaspberry Lemon Cakery Lemon Cake
Ingredients:
2 ripe bananas (mashed)
2 eggs
1/3 cup milk (dairy or almond milk)
1 tsp vanilla extract
1 ½ cups oats (blended into flour or use quick oats)
1 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1/3 cup almond flour (or more oat flour)
1/3 cup coconut oil or melted butter
1/4 cup honey or maple syrup (optional — can skip for no added sugar)
1 cup mixed berries (fresh or frozen — blueberries, raspberries, strawberries)
Extra berries for topping
Optional: 1–2 tbsp slivered almonds or chopped nuts
Instructions:
1. Preheat oven to 175°C (350°F). Grease or line a round 8-inch cake pan.
2. In a large bowl, mash bananas well. Add eggs, milk, vanilla, oil, and honey (if using). Mix until smooth.
3. Stir in the oat flour, almond flour, baking powder, baking soda, and salt. Mix to form a smooth batter.
4. Gently fold in half of the berries and nuts (if using).
5. Pour batter into the pan. Top with remaining berries, pressing them slightly into the surface.
6. Bake for 35–40 minutes, or until golden on top and a toothpick comes out clean.
7. Let it cool completely, then dust with coconut flour or a touch of powdered erythritol for garnish (optional).
Servings: 8–10 slices
