4eggsor use 1.3 cups of apple sauce to make it egg free
1/4cuphoneyor maple syrup or rice malt syrup
3/4cupcoconut milk
1/4cupcoconut oilmelted
1tspvanilla extract
2/3cupblueberriesfresh or frozen
Cinnamon Swirl
3tbspcoconut oilmelted
3tbspmaple syrup
2tspcinnamon
3tbspLSA
3tbspflaked almonds
Instructions
Preheat oven to 180C and line a 20cm x 20cm tin with baking paper.
Add all of the cake ingredients (except for the blueberries) to a blender and mix until you have a thick but smooth batter.
Fold through the berries.
Mix all of the cinnamon swirl ingredients together in a separate bowl.
Pour half of the batter into the cake tin and smooth the top.
Add half of the swirl mixture and smooth the top again.
Pour the other half of the batter into the cake tin then add blobs of the remaining swirl mixture. Make a marble pattern on the top using a butter knife.
Place in the oven for 30-40 minutes or until the centre of the cake springs back when touched.
Allow to cool for 20 minutes before slicing into 12 pieces.
4eggsor use 1.3 cups of apple sauce to make it egg free
1/4cuphoneyor maple syrup or rice malt syrup
3/4cupcoconut milk
1/4cupcoconut oilmelted
1tspvanilla extract
2/3cupblueberriesfresh or frozen
Cinnamon Swirl
3tbspcoconut oilmelted
3tbspmaple syrup
2tspcinnamon
3tbspLSA
3tbspflaked almonds
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Instructions
Preheat oven to 180C and line a 20cm x 20cm tin with baking paper.
Add all of the cake ingredients (except for the blueberries) to a blender and mix until you have a thick but smooth batter.
Fold through the berries.
Mix all of the cinnamon swirl ingredients together in a separate bowl.
Pour half of the batter into the cake tin and smooth the top.
Add half of the swirl mixture and smooth the top again.
Pour the other half of the batter into the cake tin then add blobs of the remaining swirl mixture. Make a marble pattern on the top using a butter knife.
Place in the oven for 30-40 minutes or until the centre of the cake springs back when touched.
Allow to cool for 20 minutes before slicing into 12 pieces.