Preheat oven to 325
This cake with berries and banana flavor and a light lemony tang… is totally delish! And the fact that it’s low fuel makes it the perfect dessert on the lighter side of things! What more could you ask for?
Ingredients
- 2 cup SweetEs All Purpose baking blend
- 1 cup SweetEs fusion sweet (comparable to gentle sweet)
- 2 Tbsp aluminum free baking powder
- 1/2 tsp mineral salt
- 2 tsp banana extract
- 2 tsp butter extract
- 1/2 tsp almond extract
- 1/2 cup egg whites
- 1 whole egg
- 1/4 cup lemon juice
- 1/4 cup unsweetened almond milk
- 5 oz container of Oikos 000 banana yogurt (can use low fat sour cream)
- 2 Tbsp MCT oil
- 1 cup blueberries
- 3 strawberries-sliced thinly
- 1 recipe Banana Butter Glaze
Instructions
- Place all dry ingredients in mixing bowl - whisk to combine
- Add all other ingredients except blueberries- mix well.
- Spray a non-stick bundt cake pan lightly on all sides
- Spread blueberries evenly on bottom of pan.
- Place sliced strawberries in single layer on top blueberries
- Scrape batter evenly into pan, on top of berries
- Bake @ 325 for 40-45 minutes
- Top with Banana Butter Glaze
Notes
*frozen berries would be too wet for this cake. I used fresh.
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I’m allergic to the 000 yogurt is there something else I can use in its place?
Low fat sour cream. Make sure there is no sugar and junk added. Daisy is one of the better brands.