Vegan poppy seed and cherry cake

Name: Vegan poppy seed and cherry cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Ingredients: 90 g Reduced fat oil spread vegan variety; 60 g Caster sugar; 100 g No added sugar apple puree; 150 ml Unsweetened oat milk; 1.333 cup(s) Plain flour (200g); 2 tbs Poppy seeds; 3 tsp Baking powder; 1 cup(s) Cherries, pitted, frozen (150g); 2 tsp Icing sugar

Points®

Total Time

45 min

Prep

10 min

Cook

35 min

Serves

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

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.
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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Vegan poppy seed and cherry cake

Ingredients

Instructions

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