110g plain oat yoghurt (or other plant based yoghurt)
100g plant based butter, melted and cooled
100g light extra virgin olive oil
50g golden syrup
1tsp vanilla extract
125g fresh blueberries, washed and dried
Icing sugar (optional for dusting)
Plant based yoghurt (optional for serving)
Preheat oven to 180°C (fan forced) and grease and line a 21cm spring-form round cake tin.
In a large bowl sift almond meal, flour, Granola Spice, baking powder and salt. Stir to thoroughly combine.
In another large bowl add aquafaba and beat until stiff peaks form, roughly 8 minutes. Start adding sugar, roughly a tablespoon at a time, beating well after each addition. The meringue should be smooth and glossy.
In a jug add yoghurt, butter, oil, golden syrup and vanilla and whisk to combine. Pour into the dry ingredients and gently fold to just combine. Add the meringue and gently fold to combine, making sure there are no streaks of meringue left.
Pour cake batter into tin, smoothing the top if needed. Sprinkle blueberries over evenly. Bake for 45-50 minutes until a skewer comes out clean and the top is deeply golden.
Cool in tin for 10 minutes then remove and continue cooling on a cooling rack.
Serve cake warm or cold with a dusting of icing sugar and yoghurt on the side.