Apple and Blueberry Cake

Apple and Blueberry Cake

cake 3

I have to credit my Sister, Lisa for this recipe.  I remember her bringing this delicious cake round when I was just leaving the fog of first trimester pregnancy sickness and it tasted wonderful!

cake 2


4 eating apples

300g blueberries (fresh or frozen)

175g caster sugar

175g unsalted vegan margarine (I used vitalite)

1 tsp vanilla extract

3 egg equivalent (I used Ogran No Egg)

175 self raising flour

1 tsp baking powder

cake 1

Preheat oven to 180

Peel and slice the apples and add to an ovenproof dish

Add the berries and 2tbsp of the sugar.

Beat the butter, sugar and vanilla together until pale and creamy.

Mix in the egg replacer gradually.  Add the flour and baking powder.

If the mixture is a little stiff add a splash of dairy free milk.

Spoon the batter over the fruit.

Bake for around 30 minutes or until a skewer or toothpick comes out clean.cake

Serve with squirty cream!  I bought this beautifully – named schlagfix on a recent visit to the den at 23 so it was the perfect day to bake this cake.


Its worth noting that this needs to be served on some sort of plate and eaten with a fork or spoon, it’s too messy with all the fruit at the bottom to pick up. If the fruit is mixed into the batter or placed on top of the batter it might become a ‘cut up and pick up with fingers’ type cake.

Apple and Blueberry Cake

Easy banana cake with vanilla icing

Easy Banana Cake with Vanilla Icing


For the Cake
I egg equivalent (I used Ogran no egg)
75ml vegetable oil
125g caster sugar
2 bananas, finely sliced
30g rolled oats
150g plain flour
1 tsp baking powder
1tsp ground cinnamon

For the icing
Icing sugar
Vanilla extract


Preheat oven to 180 degrees / Gas 4.  Line a cake tin with baking parchment.
Whisk the oil, egg and sugar together.  Whisk the sliced bananas into the mixture. Fold in the rest of the cake ingredients.

Pour the thick batter into the tin. Bake for 30 – 40 minutes or until a metal skewer inserted into the cake comes out clean. Allow to cool.



I forgot to measure how much icing sugar I used!  I would guess at 2 or 3 tablespoons. Add a few drops of vanilla to the icing sugar and stir, add tiny amounts of water until you have the consistency you want, so that it will run a little but stay mostly on top of the cake.

I’m waiting for my cake to cool completely while I’m typing this.  When its cool add the glaze and serve with a big fat cup of tea.

Easy banana cake with vanilla icing