ingredients
- 300g oat flour (blitz your oats in a blender) or any flour
- 2 tsp baking soda
- 1 tsp baking powder
- 500g apple puree
- 120ml plant based milk
- 2 tbsp melted coconut oil
- 85g Sweet Freedom VANILLA SYRUP
- VANILLA SYRUP for drizzling in the bakeware and at the end
- glacé cherry (optional)
make
- Preheat the oven to 170°C and grease or line non stick bakeware (we used mini Bundt tins).
- Place some fresh pineapple (or tinned pineapple rings) and a glacé cherry (optional... if you want total retro!) in the bottle of the tin and drizzle with VANILLA SYRUP.
- Mix together the dry ingredients then add in the wet and gently mix together until combined, then pour into the tin (on top of the pineapple/cherry).
- Bake in the oven for 20-22 minutes until golden and just firm to the touch.
- Cool for a few mins before turning out onto a plate.
- Drizzle a little more VANILLA SYRUP.
*Please note - don't leave the cake in the tin for too long once out of the oven as it might get stuck to the bottom... be sure to turn out within 5 mins of it coming out of the oven. Also, be careful as it gets very hot.
Enjoy!
