A wonderful moist dessert cake – gluten free and dairy free. Delicious on its own or served with a spoonful of coconut yogurt. You can vary the fruit according to what is in season. Frozen fruit also works really well
Overview
Makes 1 x 6 inch cake / Serves 10
Preparation time: 15 minutes
Cooking time: 30-40 minutes
What’s Good About It?
Wonderfully moist this cake uses olive oil rather than butter or coconut oil. Olive oil is rich in monounsaturated fats known for their heart healthy properties and ability to lower inflammation. Using xylitol keeps the overall sugar content low in this recipes.
- Grease and line a 6 inch cake tin. Preheat the oven to 180C, Gas mark 4.
- Place the flour, baking powder, xylitol and salt in a large bowl and mix together. In a separate bowl whisk together the eggs, milk, yogurt and olive oil. Pour the olive oil mixture into the dry ingredients and beat well with a wooden spoon.
- Fold in the blackberries reserving a few for the top.
- Spoon the batter into the tin and smooth the top. Press the reserved blackberries into the top of the cake.
- Bake in the oven for 30-40 minutes until golden and cooked through. Remove from the oven and with the cake in the tin brush the top with a little warmed apricot jam to glaze. Allow the cake to cool before removing from the tin.
- Cut into slices and serve with yogurt
Nutrition per serving (using xylitol) 218kcal, Fat 13.4g of which saturates 2.2g, Carbohydrates 20.4g of which sugars 1.5g, Protein 3.4g
Did You Know?
Use frozen berries instead of fresh when out of season. Canned drained fruit would also work well.
Makes 1 x 6 inch cake / Serves 10
150g Gluten free self-raising flour
1tsp baking powder
75g xylitol or coconut sugar
Pinch of sea salt
2 eggs
100ml dairy free milk or regular milk
60g coconut yogurt or Greek yogurt
120ml olive oil
100g fresh or frozen blackberries
A little apricot jam for brushing
Yogurt to serve