Blueberry Apricot Cake

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Blueberry Apricot Cake

Psyllium Husk works wonders as a binding agent. To sub 1 egg, use 1 tsp Psyllium Husk and 3 tsp of water.

INGREDIENTS
Blueberry, 1 pack, split into two, crush half of them with pestle
Apricot, 3-4 pcs, sliced
Chickpea / Besan Flour, 1 cup; or Almond Flour
Plain Greek Yogurt, 1/2 cup
Molasses Sugar, 1/3 cup
Baking Powder, 2 1/2 tsp
Virgin Coconut Oil, 1/4 cup, melted and cooled
Psyllium Husk, 1 tsp, soak in 3 tsp water for
15 mins before using; or use 1 Egg
A dash of Sea Salt
Cinnamon Powder

DIRECTIONS
Soak fruits in salt water for 20 mins to remove the trace of pesticides.
Melt virgin coconut oil in a small pot. Let it cool.
Mix dry ingredients a bowl: Chickpea flour, baking powder, sea salt.
Blend with whisk or spatula.
Mix soaked psyllium husk (or egg) and molasses sugar. Beat lightly with
hand mixer.
Add coconut oil, Greek yogurt, and crushed blueberries. Continue beating for
a few minutes.
Add wet ingredients to the dry. Mix with a whisk.
Add the remaining blueberries to the batter, mix with spatila.
Pour batter in a lined, 8-inch baking pan. Arrange apricot slices on top.
Sprinkle some cinnamon powder.
Bake at 180°C / 350°F for 45 minutes.
Insert a wooden chopstick or toothpick to check the doneness,
extend for 5-10 minutes if needed.

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