Blackberry & Apple Cake
Serves
12
Prep Time
15 minutes
Cook Time
60 minutes
Ingredients
12 oz (350 g) all-purpose flour
3 ½ oz (100 g) coconut sugar
2 tsp baking powder
½ tsp baking soda
6 ⅘ fl oz (200 ml) unsweetened almond milk
5 fl oz (150 ml) extra virgin olive oil
2 tsp vanilla extract
½ tbsp apple cider vinegar
1 orange, zested
3 ½ oz (100 g) blackberries, chopped
1 apple, peeled, cubed
3 ½ oz (100 g) blackberries, halved
1 apple, peeled, sliced
pinch of salt
Nutrition
(Per Serving)
Calories
258
Fats
12 g
Protein
2 g
Carbs
38 g
Instructions
- Preheat oven to 350°F (160°C). Line 8 in (20 cm) round cake tin with baking paper or use silicone tin.
- In large bowl, combine flour, baking powder, coconut sugar, baking soda, and salt. Gradually add oil, vanilla extract, vinegar, orange zest, and almond milk to create thin batter. Gently fold chopped apples and blackberries.
- Cover bottom of tin with sliced apples and halved blackberries (cut side facing up). Pour batter on top and spread evenly to cover fruit.
- Bake for 55 to 60 minutes or until toothpick inserted comes out clean.
- Remove cake from oven and set aside to cool for 30 minutes. Carefully flip cake onto plate.
- Serve immediately or store in an airtight container for 3 to 4 days.