• 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.
  • Add all the ingredients into a food processor or a smoothie maker such as Nutribullet. Blitz until you have a smooth, quite runny, batter.
  • Transfer the batter into your prepared tin.
  • Bake for 35-40 minutes until well risen, springy to the touch and just starting to come away from the edges of the tin.
  • 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.
  • Drizzle the cake with a little melted chocolate or use a low calorie syrup like Sweet Freedom Choc Shot.
  • Serve with fresh fruit like strawberries or raspberries or serve warm with a little light custard.