Lemon-Blueberry Oat Cake (Vegan)

This super lemony cake makes an inviting afternoon snack or easy dessert. Packed with fresh blueberries, bananas, and chopped pecans, this tender baked goodie is sure to please! For a weeknight dessert, simply cut the cake into squares and serve. For a fancy party, use a ring mold to cut the cake into rounds, then garnish with fresh blueberries, strawberries (or raspberries), and fresh mint sprigs. If desired, serve a dollop of "Vegan Whipped Topping" (recipe below) on the side. So easy and festive!

subheading: CAKE:

1 cup nondairy milk

¼ cup freshly squeezed lemon juice (about 2 medium lemons, zest lemons before squeezing)

¼ cup extra-virgin olive oil, plus more to coat pan

1 cup (firmly packed) thinly sliced ripe bananas (about 2 medium bananas)

2½ cups plus 3 tablespoons gluten-free, quick cooking rolled oats, divided

¾ cup vegan cane sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups fresh blueberries

1 cup pecan halves, coarsely chopped

GLAZE and GARNISH

1 tablespoon freshly squeezed lemon juice

1 tablespoon plus 2 teaspoons maple syrup

1 to 2 tablespoons lemon zest

Directions at jazzyvegetarian.com

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