Lemon & Blueberry Cake (Low-fat)

It was my partner's birthday this week, he's currently on a low fat diet so I had to get creative with his cake!

After a lot of scrolling I found this Forks Over Knives recipe which looked good.

2 cups flour

3/4 cup sugar

3 tsp baking powder

1/2 tsp baking soda

A small pinch of salt

1 cup plant milk

1/2 cup applesauce

1 tsp lemon extract

Juice and zest from 1 lemon

120g blueberries

1 pack firm silken tofu (350g)

1/4 cup icing sugar

1 tsp lemon extract

Blueberries

Mint leaves (optional)

Mix your dry ingredients, then add the wet ingredients and mix gently until a batter forms. Add in the blueberries, transfer to a lined cake tin and bake at 190°C for 30-35 minutes. Place on a cooling rack to cool.

The icing is completely improvised! To make it, press the tofu for several hours. I wrapped the silken tofu in kitchen roll, then placed in a tofu press on low setting and set in the fridge. Blend in mini chopper or blender/food processor with the icing sugar and lemon extract.

When the cake has cooled, transfer to a plate/board, cover with the tofu icing and decorate with blueberries and mint leaves.

The cake is a bit more gummy that regular fatty cakes but with only 3g of fat per slice (1/6 of the cake), I can't complain at all. Most importantly the birthday boy loved it!