Blackberry and blueberry cake
- 1½ cups almond flour
- ½ cup desiccated coconut
- 1 teaspoon cinnamon
- 2 teaspoon gluten-free baking powder
- ⅔ cup pitted dried dates
- 1 ripe banana
- 1½ cups low-fat plain yoghurt
- 2 eggs, beaten
- 1⅓ cups blackberries
- ½ cup blueberries
1 Heat the oven to 190°C/fan 170°C/gas 5. Line a 23cm diameter round cake tin with baking paper.
2 Put the flour, coconut, cinnamon and baking powder in a bowl.
3 Put the dates, banana and yoghurt in a blender and blend until you get an even paste. Add the paste and the eggs to the flour mix and stir well. Add the berries and gently mix into the dough.
4 Spoon the dough into the prepared tin and bake for 25–30 min until just firm to touch. Allow to cool in the tin for 10 min before turning out to cool completely.
Nutrition Info (per serve)
Total fat 7.6g
–Saturated fat 4.1g
Dietary fibre 7.4g
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