* Recipe by guest contributor Laney Schwartz, creator of Life is But a Dish
Brunch cake! Like, seriously you guys. Does this cake not scream BRUNCH!??!
Okay, okay, I originally made this Lemon Blueberry Olive Oil Cake w/ Coconut Whipped Cream for Mother’s Day, and mom LOVED IT… but who says you need a holiday to eat cake?
Yep, Jen and I did it again. We wanted to create a sweet treat while still keeping health and nutritional goals in mind.
This cake is super easy, light and bright and uses white whole wheat flour, greek yogurt, olive oil, and it’s topped with an amazing coconut whipped cream, fresh berries, chopped almonds, and a drizzle of honey.
And if you’re gonna eat cake, it’s gotta taste delicious, am I right? Right.
What’s not to love?
No words necessary. Just make it. And then eat it.
Well, a few words.
Click through for the full recipe: Lemon Blueberry Olive Oil Cake w/ Coconut Whipped Cream
Enjoy!
You can thank me later.
