Gluten-Free Blackberry Cake

Make the most of fresh blackberries with this delicious gluten-free cake. Ideal as a dessert with yogurt.

Makes one 6-inch cake/Serves 10
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes

150g gluten-free self-raising flour
1 tsp baking powder
75g xylitol or coconut sugar
Pinch of sea salt
2 eggs
100ml dairy-free milk or regular milk
60g coconut yogurt or Greek yogurt
120ml olive oil
100g fresh or frozen blackberries
A little apricot jam for brushing
Yogurt to serve

1   Grease and line a 6-inch cake tin. Preheat the oven to 180C/160C fan/gas mark 4.

2   Place the flour, baking powder, xylitol (or coconut sugar, if using) and salt in a large bowl and mix together. In a separate bowl whisk together the eggs, milk, yogurt and olive oil, then pour this mixture into the dry ingredients and beat well with a wooden spoon.

3   Fold in the blackberries, reserving a few for the top.

4   Spoon the batter into the tin and smooth the top. Press the reserved blackberries into the top of the cake.

5   Bake in the oven for 30-40 minutes until golden and cooked through. Remove from the oven and, with the cake in the tin, brush the top with a little warmed apricot jam to glaze. Allow the cake to cool before removing from the tin.

6   Cut into slices and serve with yogurt.

Nutritional Information: Per serving (using xylitol): 218kcal, fat 13.4g (of which saturates 2.2g), carbohydrates 20.4g (of which sugars 1.5g), protein 3.4g