Preheat the oven to 180°C and line a 9” spring-form cake tin
In a large bowl, mix together the yoghurt, eggs, oil, maple syrup and vanilla
Sift the flours and baking powder into the mixture - whisk to combine
Gently fold the oats, cup of strawberries and ½ cup of blueberries into the mixture
Pour the mixture into the cake tin and top with the extra topping ingredients: strawberries, blueberries, cranberries, and granola, if desired
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
Serve once cooled.
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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