Strawberry, Blueberry and Vanilla Cake

Seeing as I’m addicted to my cakes and Annabelle has no siblings (yet!), I end up eating at least half of everything I bake, which is not good for losing the baby weight (even though they are far healthier than your average cake). Therefore I am going to start giving you a sugar free Truvia substitute in my recipes, but also give you the natural sugar option too so you can decide which you would prefer to use.

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Sugar Free Strawberry, Blueberry and Vanilla Cake

Prep Time: 5 mins
Cook Time: 45 mins
Yields: 1

Ingredients

  • 1 cup (250ml) plain full fat yoghurt
  • 2 medium eggs, whisked
  • ¾ cup (187ml) vegetable oil
  • 1/3 cup (83ml) maple syrup, or fruit purée
  • 2 teaspoons vanilla bean paste or extract
  • 1 cup (125g) self-raising flour
  • 1 cup (125g) wholemeal plain flour
  • 1 teaspoon baking powder
  • ¾ cup (67g) oats
  • 1 cup (175g) strawberries, diced, plus 1/3 (58g) for the topping, sliced
  • ½ cup (87g) blueberries, plus a handful (1/3 cup/58g) for the topping
  • 1/3 cup (58g) cranberries for the topping (optional)
  • ¼ cup (30g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)

Method

  1. Preheat the oven to 180°C and line a 9” spring-form cake tin
  2. In a large bowl, mix together the yoghurt, eggs, oil, maple syrup and vanilla
  3. Sift the flours and baking powder into the mixture - whisk to combine
  4. Gently fold the oats, cup of strawberries and ½ cup of blueberries into the mixture
  5. Pour the mixture into the cake tin and top with the extra topping ingredients: strawberries, blueberries, cranberries, and granola, if desired
  6. Bake your cake in the oven for 45 minutes, or until golden brown and a knife comes out clean from the centre to show that it is cooked through
  7. Serve once cooled.

Additional Info

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