Instructions
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Preheat the oven to 180C / 350F. Spray a 18cm/7inch springform cake tin with cake release or low calorie cooking spray. Line the bottom with baking paper.
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Add all the ingredients into a food processor or a smoothie maker such as Nutribullet. Blitz until you have a smooth, quite runny, batter.
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Transfer the batter into your prepared tin.
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Bake for 35-40 minutes until well risen, springy to the touch and just starting to come away from the edges of the tin.
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Cool the cake in the tin for 10 minutes then carefully turn out onto a plate. Allow the cake to cool completely before adding any toppings.
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Drizzle the cake with a little melted chocolate or use a low calorie syrup like Sweet Freedom Choc Shot.
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Serve with fresh fruit like strawberries or raspberries or serve warm with a little light custard.
Notes
This cake will keep for a couple of days in an airtight container. You can also freeze it, wrapped well, in slices, for up to two months. Thaw overnight in the fridge and heat for a few seconds in the microwave before serving