This delicious cake can be made with excess blueberries of the season or any fruit and nut combination you may enjoy. We have made one with pear and it can easily be converted to a gluten free version!
– 2/3 cup butter substitute such as Nuttelex, at room temperature
– 1 1/3 cup caster sugar
– Egg substitute – the equivalent of 2 eggs. We used Well and Good Egg substitute
– 2 cups self raising flour. We have also baked this recipe using gluten free flour but required an extra half a cup. You may need to add more or less depending on the flour you select
– 2/3 cup soy milk or your favourite substitute milk
– 1 teaspoon vanilla
– 2 granny smith apples, cut into thin slices
– A punnet of blueberries
– Sugar and cinnamon mix to sprinkle on the top
– A baking tray that is approximately 20 to 30 cm wide and a few cm high.
– Cream the butter and sugar.
– Stir in the egg substitute and vanilla.
– Add the flour and milk, alternating until you produce a batter. The batter needs to be thicker than traditional cake batter to hold the weight of the fruit in place, stopping it sinking to the bottom of the pan.
– Line your baking pan and place a layer of the thick batter into the pan.
– Place a thin layer of apple on the batter.
– Add the rest of the cake batter on top of the apple, covering it.
– Sprinkle the blueberries over the batter. We cut ours up as the juice adds a beautiful colour to the cake.
– Layer any remaining apple over the top of the berries.
– Combine a tablespoon of cinnamon and granulated sugar and sprinkle on top of the apples.
– Bake in a 180 degree oven for approximately 50 minutes.
– You may find some of the berries sink down into the cake, this is fine.
– Sprinkle with icing sugar to serve or heat and have with your favourite cream or icecream substitute!