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Blueberry Apple Whole Grain Cake. Made with wheat and oats it’s moist and dense because of the thick fruit syrup. So delicious. Vegan Recipe. Jump to Recipe
Hope you all had great weekend! I made some blueberry apple puree compote the other day, thinking of putting it either in a cookie or a granola bar.. but ended up making this wonderful cake out of it!
The cake has wheat and oats, my current favorite combination and is moist and dense because of the thick fruit syrup. Its almost like a dense bar! and oh so yumm. Makes for a great snack or breakfast with you favorite hot drink!.
On another note, I am trying to help Animal Aid, a 501c3 registered rescue in India find some volunteers. If you are interested, please ping me! They have a beautiful sanctuary and care for all animals dogs, cows, donkeys and have a hospital as well. They get some international volunteers too, who take a volunteer vacation(vacation+volunteer work), and always have beautiful words about their experience.
Blueberry Apple Whole Grain Cake. Vegan
Blueberry Apple Whole Grain Cake. Made with wheat and oats it's moist and dense because of the thick fruit syrup. So delicious. Vegan Recipe.
Ingredients
Compote:
- 2/3 cup blueberries
- 1/3 cup chopped apple
- 4 tablespoons raw sugar or jaggery grated
- 1/2 teaspoon cinnamon powder
- 3-4 tablespoons water
Cake:
- 1/2 cup whole wheat pastry flour
- 2/3 cup self rising flour, or all purpose flour + 1/2 teaspoon baking powder
- 1 tablespoon flax seed meal or flax seeds coarsely ground
- 3 tablespoons Oats
- 1/2 teaspoon baking powder
- 1 teaspoon white vinegar
- 1 tablespoon raw sugar
- 1 tablespoon high fat oil, I used virgin coconut oil
- 1/4 teaspoon salt
- 1/3 cup warm water
Instructions
- You can prepare the compote beforehand and keep. Blend the blueberries, apple, sugar and cinnamon in a blender into a smooth puree. use a little water if needed.
- Cook this puree on low heat till it thickens to a thick syrup consistency. about 15-20 minutes.
- In a large bowl, add flax meal, vinegar, oil, and 1/4 (60ml) cup almost hot water.
- Mix it well till the mixture is well combined. Add in the oats and sugar, mix well and keep aside for a few minutes.
- In a bowl, mix the flours, salt, baking powder.
- Add the fruit syrup and the flours to the flax meal mixture. Mix lightly.
- If the mixture seems too dry, add in a few tablespoons water at a time. Mix until just about combined like a muffin batter.
- Grease a mini loaf well. Drop batter in and even it out.
- Bake in preheated oven at 350 degrees F for 40-45 minutes or until the toothpick inserted in the Middle comes out clean.
- Let cool a little before removing from pan and slicing! Serve warm as is, or topped with blueberry compote or the strawberry orange one in the pictures.:)
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 132kcal, Carbohydrates: 24g, Protein: 2g, Fat: 2g, Sodium: 74mg, Potassium: 93mg, Fiber: 2g, Sugar: 9g, Vitamin A: 5IU, Vitamin C: 1.4mg, Calcium: 17mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Have a fun day!
This cake is shared with SimplySugarandglutenfree’s Slightly indulgent Tuesday.
Looks like the perfectly fruity thing to start a day with, or tea at any time. And very creative to make cake with compote.
Thank you Elliot. you got it – anytime treat or snack.
What can I use instead of flax seed meal and does oat flour work for self rising flour? Is it ok if I use frozen blueberries
chia seed meal. And no oat flour does not work the same as self rising flour.
Thanks Richa. It really a delicious dish. I have tried it at my home with my friend.