Summer Fruit Cake

Bringing summer back with this mixed summer fruit cake. A cake recipe loaded with healthy fats from the flaxseeds and chia seeds and plenty of micronutrients and antioxidants from the 2 cups of fruits. This recipe is gluten and dairy-free; however, you can use regular Greek or natural yogurt and regular flour if you prefer.

Summer Fruit Cake

Serves: 16 squares Prep time: 10 mins Cook time: 50–55 mins

Ingredients:

• 1 egg

• 1/2 cup coconut sugar

• 1/2 cup sunflower seed oil

• 2-3 tbsp yogurt (I used Oatly Greek style)

• 3/4 cup brown rice flour

• 1/4 cup ground flaxseed

• 2 tbsp chia seeds

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 cups mixed summer fruit (premixed frozen)

Instructions:

1. Preheat the oven to 180 degrees and line a brownie tin with baking powder.

2. Whisk the egg with coconut sugar, oil, yogurt then add the rice flour, flaxseeds, chia seeds, baking powder and soda and combine well.

3. Transfer half of the batter into the brownie tin and spread over one cup of the fruit mix (distribute evenly). Add the remaining batter on top of the fruit layer and spread another cup of fruit over the top.

4. Transfer the cake to the oven and bake for 50–55 mins. Use a fork or toothpick to check if the cake is ready (it should come out clean).

5. Let the cake completely cool before slicing it.

6. I recommend storing this cake in the fridge to avoid mold growth and consumption within three days.