- 250 g (2 cups) light spelt flour or whole wheat pastry flour (I used a sprouted wheat flour)
- 150 g (3/4 cup) coconut sugar or any other sugar you like
- 3 tsp baking powder
- ½ tsp baking soda
- a pinch of fine sea salt
- 220 ml (1 cup less 1 tbsp) oat, almond, or soy milk
- 120 ml applesauce or 100 applesauce + 20 evo oil
- 1 tsp vanilla extract or paste
- Grated zest and juice of 1 lemon
- 120 g fresh blueberries
- 3 Tbsp of flaked almonds
- Preheat the oven to 350°F/180°C and grease a 20cm/8inch round cake pan.
- In a mixing bowl, stir together the flour, sugar, baking powder and baking soda.
- Add the milk, applesauce (or applesauce and oil), the zest and juice of one lemon, and vanilla. Mix together until combined. Gently fold in the blueberries.
- Pour the mixture into the prepared cake pan, sprinkle the top with flaked almonds.
- Bake for about 35 minutes or until a cake tester/skewer inserted in the centre comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
- Great served with coffee or tea at breakfast or afternoon treat. Or, as a dessert, with fresh fruit and a spoonful of dairy-free or fat-free yogurt.
You can use all-purpose flour, or a gluten-free flour, if you want.
You can use a mix of appleasauce and vegetable oil, it will still be healthy, but less low fat.
As for the sugar, the color of the sugar will determine the color of the cake. I used coconut sugar which gave the cake a caramel color.
Store the cake in the fridge in a sealed container or covered. It will keep for 4-5 days.
Leftover cake can be wrapped in plastic and placed in a ziplock bag and stored in the freezer for up to 2 months.
- Category: Dessert, cakes
- Method: Baking