Gluten free Cox's apples, orange, blueberry & courgette cake.

succulent & juicy cake, delicious for any occasion or served as a individually baked vegan dessert served with coconut ice cream and salted candied almonds. 

250g gluten free oat ( blended into the fine flour using kitchen blender)

1tsp gluten free baking powder 

1/2 tsp bicarbonate soda

Pinch of salt 

1 tsp cinnamon 

1 egg ( whisked & at room temperature)

200ml milk ( scalded, I am using coconut milk for vegan option, but almond milk or full fat milk will work perfectly too )

2 tbsp of honey 

2 tbsp Greek yoghurt ( natural yoghurt can be used insted )

1 tbsp coconut oil ( olive oil can be used insted )

1 medium size apple 

80g blueberries 

1 tbsp lemon juice 

1 orange ( finely grated zest and juice )

70g courgette ( grated )

Please blend oats in blender for 30 seconds to 1 minute. Place the oat flour with all the dry ingredients in a bowl and mix well using wooden spoon.

Peel and chopped the apple into the small pieces, place in the bowl with blueberries, courgette, orange zest & juice and lemon juice, and now please add one table spoon of flour mixture into the fruits and mix well, until all the fruits are coated in the flour mixture.

Now place the milk, yoghurt, honey & coconut oil in a bowl and mix well using hand mixer or whisk using kitchen whisk, mix for about 30 seconds untill all the ingredients will bond together, set a side.

Now please add all the coated fruits into the flour mixture, then add the wet ingredients followed by whisked egg.

Pour mixture into the bread tin layered with grees proof paper, we can sprinkle oats or any nuts on the top of the cake for extra texture.  Baked on 180c for 40-50 minutes.

Tip: we can use cinnamon & orange icing or mascarpone and orange creme on this delicious cake. 

This recipe will perfectly worked without egg and yoghurt, if we are looking to make a vegan option of this cake.

This cake mixture will thickened quick as the oats will soak up all the milk, so we can add little more milk ( approx 50-80ml ) if we got difficulity to pour mixture into the bread tin.