Slice of vegan soy yogurt berry cake

Ingredients

For 1 serving

• All-purpose flour22 g
• Soy yogurt30 g
• Brown sugar9 g
• Sunflower oil4 g
• Blueberries15 g
• Raspberries15 g
• Baking powder1 g

Contains: gluten, soy,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Gently rinse the blueberries and raspberries, pat them dry with kitchen paper and roll them in a pinch of flour so they don't sink.
3. In a bowl whisk the soya yoghurt, brown sugar and sunflower oil until smooth.
4. Sift the plain flour and baking powder over the top and fold in with a spatula until no dry flour is visible, then add the berries without crushing them.
5. Pour into the tin and bake for 35–40 minutes, until golden and a skewer in the centre comes out dry.
6. Let it cool in the tin before turning it out.