Very Berry Lemon Cake

Choose your berry for a tangy desert


2/3 C soy milk
2 T lemon juice
1 C whole wheat pastry flour
C oat flour
C sugar or other sweetener (Succanat)
4 t baking powder
1 t dried grated lemon rind (or 1 T fresh)
1 T EnerG egg replacer + 4 T water, whipped to foam
1 C fresh or frozen berries (see Hint below)

Topping
C quick cooking oats
1 T toasted wheat germ
1/8 t ground nutmeg
2 t honey

To make the topping, combine the oats, wheat germ, and nutmeg. Stir in the honey until the mixture is moist and crumbly. Set aside.

Preheat oven to at 350 F. Combine the milk and lemon juice, and set aside. Combine the flours, sweetener, baking powder, and lemon rind, and stir to mix well, Stir in the lemon juice mixture and egg replacer. Fold in the berries. Spread the batter evenly in an 8 inch non-stick baking pan and sprinkle with the topping. Bake 35 to 40 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

8 servings, each 206 calories: 7% from fat (1.63 g), 82% from carbohydrates (44.2 g), 11% from protein (6.1 g). Sodium 11.8 mg, Fiber 4.1 g.


Healing Heart Hint:

Any berry or tart fruit, even cherries, can be used. Your favorite combination of berries will work well in this recipe. If using frozen berries, not not use the sweetened variety.

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©2002 Dr. Neal Pinckney Healing Heart Foundation
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