This is a delicious cake that can be eaten breakfast, lunchtime, snack time or dinner! This recipe is vegan and sugar free – so completely guilt free! We used rye flour, which is not gluten free, but much easier to digit than plain, refined wheat. If you are avoiding gluten, you can substitute the rye flour with buckwheat. It also stays moist for longer than traditional cake, which makes it a lovely treat to make on Saturday morning and keep the family going through out the weekend. We used cherries for the topping that we froze during the summer, but you can also use plums, which would be delicious.

You will need:

100g rye flour

50g teff flour

50g tapioca flour

70g chestnut flour

1/4 tsp ground cloves

1 teaspoon of ground cinnamon

2 tsp bicarbonate of soda, sifted to avoid clumping

40g poppy seeds

2 heaped tablespoon of oats (plus more for the topping)

520g unsweetened apple puree

1 ripe banana, mashed

100g maple syrup

100ml brown rice milk

1 tsp vanilla extract

200g cherries (or any other seasonal fruit), stoned and halved

 

Preheat the oven to 180C

Line a cake tin (we use a square one) with baking paper

Combine the wet ingredients in one bowl and the dried in the other

Mix together thoroughly and pour into the lined tin

Top with the fruit and scatter with oats

Pop into the oven and bake for 40 minutes or until cooked through (a skewer should come out clean when inserted)

Leave to cool and enjoy


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