Blackberry Lemon Cakes
Servings: 12 Cakes
Ingredients
- 2 cups Whole wheat pastry flour
- ½ cup Sucanat
- 1 ½ tsp Baking powder
- 1 tsp Lemon zest, grated
- ½ cup Dairy free yogurt, plain
- 1 cup Dairy free milk (almond, oat or coconut milk)
- 1 tbsp. Lemon juice
- 2 Egg replacers (2 tbsp. ground flaxseed meal with 6 tbsp. water)
- 1 cup Blackberries
- 2 tbsp. Reduced fat coconut. unsweetened (optional)
Instructions
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
- Combine flour, Sucanat, baking powder, and zest in a medium bowl.
- Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl.
- Pour the wet mixture into the dry mixture and stir until just moistened.
- Gently fold in the blackberries.
- Spoon mixture evenly into the prepared muffin cups.
- Sprinkle coconut over the tops for decoration, if desired.
- Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.
Notes
Raspberries can be substituted for the blackberries in this recipe.
These tea cakes are delicious served at breakfast.