As it’s my 22nd birthday today, I want to share the recipe for one of my all-time favourite cakes. When I was little, my mum used to make it quite often in summer and there was hardly any better sweet treat that season. Now I’ve tried to healthify and veganize her recipe and I need to say that I absolutely love my version! It’s soft, sweet, fruity and just delicious!
Ingredients for 1 baking tray:
320g wholemeal flour
2 bags of baking powder (about 17g)
6 tablespoons of coconut or rapeseed oil
4 tablespoons of shredded linseeds
2 tablespoons of chia seeds
6 tablespoons of unsweetened apple purée
8 tablespoons of maple syrup
14 tablespoons of water (for seeds)
1 small ripe banana
200ml of oat milk (I only use my homemade version)
about 10 apricots
Pre-heat the oven to 180°C.
Place linseeds and chia seeds in a mini-processor and blend until a flour forms. Mix with 14 tablespoons of water and let it form a gel. This will take about 5 minutes.
Cut apricots into halves.
Mix all dry ingredients first, then add liquid. Stir in seeds mixture and mix until everything is well combined. Transfer the dough to a baking tray with baking paper and spread evenly. Then top with apricot halves and put in the oven for about 40 minutes.