Fruit & Yogurt Smoothie Bowl Cake

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Fruit & Yogurt Smoothie Bowl Cake
Prep Time
15 min
Cook Time
45 min
Yield
10 servings
Recipe by: Lisa K. , 2017 Foodtography Winner

Ingredients

  • 1¼-cups all-purpose flour
  • ¼ cup almond flour
  • 1-tablespoon chia seeds plus additional for garnish
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 Eggland’s Best Eggs (large)
  • 1-cup sugar
  • 1 ½ cups plain Greek yogurt (I use 2% fat), divided
  • ½ cup canola oil
  • 2 teaspoons grated lemon zest
  • ½ teaspoon almond extract
  • 1 to 1 ½ -tablespoons honey
  • fresh sliced fruit and chopped toasted chopped almonds for garnish

Nutrition

Serving Size
1
Calories
297
Fat
14 g
  Saturated Fat
2 g
Cholesterol
57 mg
Sodium
240 mg
Carbohydrates
39 g
Dietary Fiber
1 g
Protein
5 g
Preparation

Heat oven 350F. 

Spray a 9-inch round cake pan with no-stick baking spray. In

In a large bowl, whisk flour, almond flour, chia seeds, baking powder and salt until mixed. 

In another bowl, whisk eggs, sugar,1-cup yogurt, oil, lemon zest and almond extract until well blended. 

Pour wet ingredients into dry and whisk until batter is smooth. Pour batter into prepared pan. 

Tap pan on counter a few times to remove any air bubbles and evenly distribute batter. 

Bake cake in center of oven for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. 

Cool cake in pan on wire rack for 10 minutes. Turn out cake and cool completely. Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over

Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over center of cake leaving about a 1-inch border. 

Decorate top with sliced fresh fruit, toasted almonds, and chia seeds. Drizzle with remaining honey and serve. 

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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