3-Ingredient Lemon Blueberry Cake w/ Cardamom Creme Fraiche (vegan/plant-based)

Turns out cardamom was made for lemon and blueberry…and that creme fraiche ya’ll!

This is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and egg replacer.

This version is lemon and blueberry which I nudge in a Middle Eastern direction.

I add lemon zest to the batter for a little pop of freshness and cardamom to both the batter and my 2-ingredient lazy gal’s plant-based creme fraiche. A garnish of pine nuts is the chef’s kiss.

Yield: 12 servings (9 x 13″ cake)

3 flax eggs (1/4 cup + 2 tablespoons ground flax seed meal whisked together with 1 cup + 1 tablespoon water and set aside to gel for a couple minutes)
1 box lemon cake mix (13.25 to 15.25-ounces)
1 21-ounce can blueberry pie filling
1/2-1 teaspoon ground cardamom to taste
Zeat of 1 medium lemon
Cardamom Creme Fresh (recipe follows)
Garnish: Pine nuts, lightly toasted if desired

Preheat oven to 350 degrees. Grease a 9 x 13-inch metal pan. In a large bowl, stir together all ingredients, except topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Bake for 35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. Cool. Serve topped with a dollop of Cardamom Creme Fraiche and a sprinkling of pine nuts. Store any leftovers, covered, in refrigerator.

Cardamom Creme Fresh

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 teaspoons ground cardamom

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.