Blackberry and blueberry cake
Blackberries, blueberries and dried dates are used to naturally sweeten this healthier cake. Low calorie and gluten free, it's the perfect afternoon treat
Serves: 8
Time to make: 50 mins
Hands-on time: 20 mins
Ingredients
- 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
Instructions
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)
-
Calories 200cal
-
Kilojoules 837kJ
-
Protein 11.8g
-
Total fat 7.6g
-
–Saturated fat 4.1g
-
Carbohydrates 20.4g
-
–Sugars 19.3g
-
Dietary fibre 7.4g
-
Sodium 158mg
-
Calcium 119mg
-
Iron 1.6mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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