Blueberry and apple vanilla cake

I’ve got a bit of a thing for blueberries at the moment, I guess I’m just trying to make the most of them before they disappear for another year- luckily there are always the frozen variety as a fall back option (a good selection of frozen fruits always inhabit my freezer!)

I’ve also really wanted to get a good vanilla sponge cake sussed too. I’ve had a few attempts in the past and the sponge has always turned out a little bit dense and ‘gummy’ which I put down to the fact that I’d used agave nectar instead of a granulated sugar. However, this time the sponge texture was amazing, delicate whilst still fairly dense but not at all gummy and so the texture is perfect for a more desert-like cake such as this.  This cake base could be topped with all sorts of fruit combos but the sliced apples here work really well to shape the top of the cake and make it look extra special.

This idea for this cake was veganised from a version in You magazine a few weeks back. It originally contained refined flour, caster sugar, butter, eggs and milk, this version is sooo much healthier but quite simply tastes sooo good!

 

Recipe: Blueberry and apple vanilla cake

Ingredients 

200g white spelt flour

75g potato starch

1tsp flax seed mixed with 1tbs hot water

3tsp baking powder 

1tbs bicarbonate of soda

50g agave

70g rapadura

¼ tsp stevia

100ml melted coconut butter

50ml apple puree

50ml soy yoghurt

150ml orange juice

150ml soy milk

2tsp vanilla extract

1 eating apple- part thinly sliced and part cut into chunks

Handful of blueberries- fresh or frozen

Sprinkle of ground cinnamon

Fills one 7 inch tin plus a few extra cupcakes! 

(I know it seems a random amount of batter but these were roughly the equivalent amounts from the recipe I veganised which was supposed to make two shallow 7’ cake tins for a sandwich cake)

Method

Blend all liquids in food processor and melt coconut oil separately then mix in. Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a very smooth mixture. Pour into greased and lined  7” cake tin  (plus cupcake tins- or use 2 shallow filled cake tins instead). Lay sliced apple over the top with chunks in centre and scatter blueberries over the top of those. Sprinkle with a little extra rapadura and cinnamon. Bake for approx. 45 mins at 180C. (cupcakes for 15-20 mins)  until a skewer comes away clean.