Ingredients

The following ingredients have 14 Servings
  • 2 cups organic white self raising flour ((or spelt, plain, or all purpose flour(s)))
  • 1/2 cup desiccated or shredded coconut
  • 1 cup natural granulated sweetener ((or sugar of choice))
  • 1 teaspoon baking powder ((3 teaspoons if using spelt, plain or all purpose flour(s)))
  • 3/4 cup apple sauce ((or light butter of choice))
  • 2 tablespoons plain low fat greek yoghurt
  • 2 eggs (, lightly beaten)
  • 1 tablespoon vanilla extract
  • 2/3 cup unsweetened almond milk ((or any skim/low fat milk))
  • 1 cup fresh or frozen blueberries tossed with 1 tablespoon ((extra) flour)

Instruction

  • Preheat oven to 176C | 350F. Line a medium-large sized loaf cake tin with baking/parchment paper. Set aside.
  • In a large bowl, combine flour, coconut, sweetener/sugar and baking powder.
  • Make a well in the centre of the dry mix and add apple sauce, yoghurt, eggs, vanilla and milk. Mix well being careful not to over beat the batter.
  • Pour half the batter into prepared cake pan and add half the blueberries over the batter.
  • Pour in the remaining batter and top with remaining blueberries.
  • Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes clean.
  • Allow to cool for 10 minutes before transferring onto a wire rack. Dust with a little icing sugar for an extra kick!