Ingredients
2 cups frozen berries
1 lemon (zest and 2 tsp lemon juice)
3/4 cup maple syrup (setting aside 3 tbsp for the berries)
Flax egg (2 tbsp ground flaxseeds and 4 tbsp water)
⅓ cup plant yoghurt
¼ cup + 2 tablespoons (90 ml) neutral oil
2 cups gf flour
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup Rollagranola for topping (we used Awesome Almond)
Handful flaked almonds, for topping
Plant yoghurt, for serving
Method
Preheat the oven to 160°C (fan oven) and grease a 22cm cake tin with coconut oil or plant butter and line the base with parchment paper.
Toss the berries with 3 tablespoons of the maple syrup and the zest and juice of the lemon and set aside.
In a large bowl, whisk the remaining maple syrup, the flax egg, yoghurt and oil until well combined. Sift the flour, baking powder, baking soda and salt into the bowl and stir until smooth but avoid over mixing.
Add half of the berries to the cake batter and gently fold in. Pour into the prepared tin and top with the remaining berries, followed by Awesome Almond granola and flaked almonds.
Bake for 35-45 minutes or until golden and a skewer comes out clean. Allow to cool before serving with a dollop of coconut yoghurt and some fresh raspberries.