Vegan poppy seed and cherry cake
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Ingredients
Reduced fat oil spread
90 g, vegan variety
Caster sugar
60 g
No added sugar apple puree
100 g
Unsweetened oat milk
150 ml
Plain flour
1⅓ cup(s), (200g)
Poppy seeds
2 tbs
Baking powder
3 tsp
Cherries, pitted, frozen
1 cup(s), (150g)
Icing sugar
2 tsp
Instructions
1
Preheat oven to 160°C. Using electric beaters, beat 80g of oil spread and sugar in a large bowl until light and fluffy. Add apple puree, oat milk, flour, poppy seeds and baking powder and beat until combined. Fold in cherries using a spatula.
2
Grease a 30cm loaf tin with remaining oil spread. Pour in batter and bake in the oven for 30-35 minutes, until a skewer inserted into the centre of the cake comes out clear. Allow to cool briefly. Serve dusted with icing sugar.
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