Lemon and Raspberry Cake

Sour, tangy and sweet! You can meal prep this for breakfast or have it as a healthier option for dessert. I like to make this at the beginning of the week & then serve it alongside some greek yogurt for extra protein.

RECIPE (gluten free, dairy free friendly*, refined sugar free):
1 cup milk, at room temp (*use non-dairy)
2 eggs, at room temp
3 tbsp butter, melted & cooled slightly (*use vegan butter, avocado oil or melted coconut oil)
1/3 cup maple syrup or honey
1 tsp vanilla
1/4 tsp almond extract (can omit)
1/4 cup lemon juice (from about 2 lemons)
1 tbsp lemon zest (from about 1.5-2 lemons)
2 cups blended gluten free rolled oats (or any gf flour)
60g protein powder
1/2 cup unsweetened shredded coconut
1 tsp baking powder
Pinch of salt
180g fresh raspberries + more to top
FROSTING:
150g dairy-free butter
65g yogurt
50g pure icing sugar, or apple purée
30g of protein powder

Preheat oven to 180°C and line a 9x9” baking pan. in a large bowl, whisk together the eggs, milk, maple, butter, lemon juice & zest, vanilla & almond extract. Add in the remaining ingredients (except raspberries) and stir until incorporated. Gently fold in the raspberries. Pour the mixture into the baking pan. Top with a bit more raspberries & shredded coconut if desired. Bake for 45 minutes or until golden on the edges and set in the middle. Let cool.

To make the frosting add all ingredients to a medium bowl and beat together until combined using a handheld beater.

Spread the frosting over the cake and enjoy!