We're trying to cut carbs, but in vegan world this is a tough task.. Our goal is to keep desserts to a minimum and at least at lunch focus on protein and vegetables only. But in the afternoon with our second cup of coffee, we were missing a dessert that won't make us feel guilty for having it, and this cake was such a success! I put it together while keeping mindfulness of 3 things in general - no refined sugar, no white flour and all-healthy ingredients. It leans on nutrient-dense pantry staples that actually pull their weight. Almond flour brings healthy fats and a soft crumb, while lentil flour adds plant protein and structure so the slice feels substantial rather than airy and empty. Banana, applesauce, and silan have better glycemic index, and they handle sweetness with fiber and minerals instead of refined sugar spikes, and olive oil gives healthy fats to keep the texture moist. Blueberries add freshness and antioxidants, poppy seeds give gentle crunch that also balance the moist in this batter, and flax helps bind everything together while boosting omega-3s. It’s a simple mix-and-bake situation, but has so much nutritional value that works for any age in your household and so easy to make! You can whip it for weekday snacks, lunchboxes, or a not-too-sweet dessert that still satisfies that crave in the afternoon.