This dreamy cake, made from a banana bread recipe, is perfect for summer! It features a moist lemon blueberry banana cake, topped with your choice of a simple lemon glaze or a creamy lemon cashew frosting. This recipe makes one cake layer, so double it for a two-layer cake.
For the Lemon Blueberry Banana Bread Cake:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix all the dry ingredients together: oat flour, baking soda, baking powder, and salt.
3. Add in the wet ingredients: mashed ripe bananas, blueberries, pure maple syrup or honey, the juice of 1 large or 2 small lemons, egg (or flax egg for vegan option), milk of choice, and vanilla extract. Mix until all ingredients are fully combined.
4. Pour the batter into a lined or greased cake pan.
5. Bake at 350°F (175°C) for 20-25 minutes, or until cooked through. Let the cake cool completely before adding glaze or frosting.
For the Lemon Glaze (Option 1):
1. In a small bowl, combine 1 cup of powdered sugar with 2-4 tablespoons of lemon juice. Add the lemon juice 1 tablespoon at a time until your desired glaze consistency is reached.
2. Once the cake is completely cool, drizzle the glaze over the top and enjoy.
For the Lemon Cashew Frosting (Option 2):
1. Boil 1 cup of raw cashews for about 10 minutes, then drain the water.
2. In a blender, combine the boiled cashews, a pinch of salt, 2 teaspoons of vanilla extract, 1/4 cup of maple syrup, and the juice and zest of 1 lemon.
3. Blend all ingredients together until a smooth frosting forms.
4. Once the cake is completely cool, spread the frosting over the top and enjoy.
