I’d like to say this cake is guilt-free or that it is not a cheat meal … but I don’t subscribe to the notion of cheat meals, nor to the idea that food should ever cause feelings of guilt. I just don’t buy into that dogma. It implies that some foods or food groups are somehow wrong and by eating them we should be punished. The language speaks volumes. Cheating. Guilt.
Real food is never bad. What is bad, is not having a healthy respect for food. By eating too quickly and not enjoying it or appreciating it. By using it as an emotional crutch. Demonising and excluding whole food groups without good cause (e.g. good reasons such as allergies, intestinal disorders, food intolerances and sensitivities). I just wish we didn’t relate to food with feelings of denial. That kind of thinking leads to binge eating. How is that good, right? But enough of my ranting!
What I do believe is that there should be a balance. That we should make healthy wholesome food the cornerstone of our diet. You don’t need funky super foods … all real food is super food. Just ask your grandmother There is also a place for the sugary, buttery confections most of us love to have … they are a wonderful part of celebrating life.
Exactly. Bravo, Julia!
When we indulge in cake, we should do so with something wonderful. It should be worth it.
But that doesn’t mean we can’t allow cake to play a small part in making every day a celebration … and making it healthy and full of nutritional goodness. I’m often bewildered that some of my healthy treat recipes result in people telling me oh, I can’t wait until I can have this as my cheat meal! Cheat meal? Where’s the cheating? I look at these as part of a healthy, balanced diet. They have their place, just as fruit does. You don’t have to have them everyday, but they’re hardly a departure from a balanced diet, whatever your goals. There is usually something for everyone … whatever your macro allowances for the day or week.
No guilt. No cheating. No shame. No denial.
This cake is a classic coffeecake, full of lemon and blueberry goodness. It’s incredibly light, has a wonderful coffeecake crumb and texture and you would never guess that’s it is not your garden variety coffeecake. It is also gluten and sugar free, and suitable for anyone on a low fructose diet … because some of us have to deal with that.
It is also insanely delicious and makes for an awesome post workout meal with some yoghurt dolloped liberally on the side and more fresh berries on top. It is also great for breakfast or a snack. No fresh berries left? A dollop of peanut butter is pretty good on top too. Yes, I’ve tried it and can vouch wholeheartedly for it!
I made this for my mum’s birthday earlier this week and got bombarded with requests on the Facebook page and on Instagram for the recipe. So, for those that asked, here it is
I hope you enjoy it!! Sans guilt, OK?
Macros are included below the recipe!
Lemon & Blueberry Protein Coffee Cake
1 x 20cm round cake
145 grams whole eggs (about three)
110 grams Natvia (or substitute your preferred granulated sweetener or coconut sugar)
100 grams almond meal (flour)
40 grams micellar casein* (or substitute rice protein powder for a dairy free version. I use this casein)
14 grams coconut flour
10 grams (2 teaspoons) gluten free baking powder
1 small lemon (about 95 grams), zest and juice
185 grams thick 0% Greek yoghurt (I used Chobani plain 0% or use a blueberry one!)
125 grams fresh or frozen blueberries**
*If you wish to omit the casein powder, substitute an equal quantity of almond meal instead and proceed.
**If using frozen blueberries, do not thaw them before adding to the batter
Preheat the oven to 180℃.
Line a 20 centimetre round cake tin with non-stick silicone paper and set aside.
In the bowl of a mixer, whisk together the eggs and sweetener (or coconut sugar) until light. Add the almond meal, casein, coconut flour, and baking powder.
At this stage, also add the zest and juice of the lemon, and the yoghurt. Beat or fold by hand, until the batter is smooth.
Transfer the batter to the prepared cake tin. Sprinkle the blueberries over the top as evenly as possible. Gently press them into the top of the batter. Don’t be tempted to press them in until they disappear. They will sink into the cake as it bakes. Doing it this way will prevent them all sinking to the bottom.
Bake for 45 to 50 minutes, until risen and golden and cooked through.
Remove from the oven and cool slightly before removing from the tin.
This cake will keep for several days and stay moist and fresh, in an airtight container.
It is lovely at room temperature but divine when served just slightly warm, with a dollop of yoghurt and more fresh berries.
I have included macros based on the ingredients as stated in the recipe. If you make any substitutions or additions, you will need to factor these in.