Vegan No-oil Blackberry and Cardamom Cake

ONE

1 cup apple sauce

1 cup superfine sugar

2 egg replacers

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TWO

2 cups self-rising flour

2 tsp ground cardamom

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1/2 cup skim milk

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6oz blackberries or raspberries or both

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1/4 cup honey

1/4 cup water

1 tbs superfine sugar

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Preheat the oven to 350F. Lightly grease an 8inch round spring-form tin and line the base with baking paper.

In a bowl, mix the ingredients in ONE. In another bowl, shift together the ingredients in TWO. Using a metal spoon fold the flour into the wet mixture alternately with the milk, starting with flour and ending with flour. Lightly fold the blackberries into the mixture. Pour the batter into the tin and smooth the surface. Bake for around 30 minutes or until a skewer inserted in the middle comes out clean. Remove the cake from the oven.

In a saucepan, heat up the water, honey, and sugar until the sugar dissolves. pour the syrup over the cake. Let it cool down and turn the cake out. Serve warm with soy ice-cream or a dollop of fat-free Greek yogurt!!