(Note: this post was originally published on May 21, 2020. It has since been updated with a few tweaks.)
Every spring, I become enamored with all things lemon. It's such a bright, crisp flavor that makes me think of long days and new growth. This beautiful oat flour cake unites springy lemon and summery blueberries for a breakfast or dessert treat that will work throughout all the warm months.
Even though this tahini cake looks fancy and decadent, it's actually secretly both easy and healthy. It's made from nourishing whole food ingredients and the batter comes together in just minutes right in the blender. If you've never tried a blender cake before, prepare to be amazed.
This easy oat flour cake would be the perfect finale for any spring or summer occasion. Make sure to bookmark this one for Mother's Day, Memorial Day, spring brunches, and all your seasonal get-togethers since you'll want to come back to it again and again.
Like the name implies, the batter for a blender cake is made right in the blender. It's convenient, fast, and minimizes dirty dishes. Additionally, because you're enlisting the help of the blender, you can use whole oats as the flour element; there's no need to buy pricey oat flour or dirty a separate kitchen gadget to grind your own oat flour. If you're intrigued, you'll also want to check out these Vegan Morning Glory Blender Muffins and these Vegan Mocha Banana Blender Muffins.
The secret to a successful blender cake is to add the wet ingredients before the dry; using this sequence helps to prevent the dry ingredients from clumping below the blades. Other than that, this is basically just a dump-and-blend recipe; there's no separate bowls for wet/dry, no sifting, and need for a stand mixer. Just remember to keep the blueberries out of the batter when you blend it, then stir them in by hand at the end.
Tahini plays a key role in this cake recipe, both in terms of its flavor and its moisture. Thanks to tahini, this cake is deliciously nutty and has a lovely texture. It also minimizes the need for other fats, so there's no butter and just a modest amount of coconut oil in this recipe.
I can't emphasize how important it is to use a high-quality tahini in this cake though. Many mainstream brands are bitter, grainy, or gloppy. I always use the tahini from Seeds of Collaboration, which is slightly sweet, subtle, and incredibly smooth and creamy. Use the code ROGUE at check-out to get 20% off your order.
Intrigued by the idea of tahini in baking? It's a fabulous ingredient and is so much tastier and healthier than baking with oil or butter. In addition to this tahini cake, check out these Orange Ginger Blueberry Tahini Muffins and these Tahini Chickpea Blondies too.
Here's what you'll need for this oat flour cake, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
As written, the recipe below calls for a standard confectioner's sugar icing, made with lemon juice for additional zippy lemon flavor. It's very tasty and beautiful, so it's perfect for a special occasion. That said, to keep this oat flour cake more nourishing, there are a number of other icing strategies that will work. Here are some possibilities:
Option #1 (classic icing, as written in the recipe): This is the way to go for a special occasion because it's bright white and hardens nicely without soaking into the cake. Use about 1 c of confectioner's sugar and add tiny increments of lemon juice until you have a thick, smooth icing.
Option #2 (coconut butter): This option has no refined sugar and a nice white color, but the appearance won't be as polished. Just heat up and drizzle some coconut butter onto the cake. It's deliciously decadent, but it won't harden in the same way so you'll want to add it just before serving (or just serve it on the side for drizzling on individual portions).
Option #3 (tahini icing): This option is delicious but not as visually charismatic because of its color. Use some additional tahini as your icing base, stir in some maple syrup to sweeten it, and add a tiny bit of melted coconut oil (not water!) if you need to thin it out. Similar to the above, it's delicious but won't harden in the same way, so it's best left off until the last minute.
Option #4 (naked cake): This cake is still delicious without icing, although it doesn't have quite the same visual appeal or decadence.
I'm convinced that this tahini cake is the perfect treat for all spring and summer occasions. It's easy to make, filled with good-for-the-body ingredients, and versatile. It works for brunch or dessert, and the leftovers make great snacks throughout the week. You can make it as decadent as you like with various icing options.
Are you excited to try this blender cake? You'll be amazed at how easy it is to make and I guarantee you'll want to make it again and again all season long. Happy spring!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
This show-stopping oat flour cake is bursting with sweet blueberries and tart lemon. You'll never believe that much of its moisture comes from tahini and that the batter is made right in the blender.
For the Cake
For the Icing
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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