Sophie Hitchens

Sophie Hitchens


Gluten Free Vegan Blackberry and Apple Cake

Sophie Hitchens Friday 05th November 2021

This month we were inspired to use some of the lovely apples from the orchard that I see everyday when I arrive at work lying on the floor asking to be used! I spent a while looking for a nice recipe and wanted it to be gluten free and found this recipe on The Little Plantation site which I have now become obsessed with so do check it out. Beautiful photography and delicious recipes. Don’t be put off with all the ingredients which make it look quite complicated as it is surprisingly easy.

Serves 8.


90g gluten free oats, grind down using a Kitchen Aid blender (or similar) into 90g oat flour. I would add 15g more as you will need it for the topping. If you have a blender it is super easy to do. If you don’t you can of course use ready made oat flour.

160g rice flour

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt


1 tbs ground flax seeds + 2 tbs water

150g (unsweetened) apple sauce

90ml maple syrup

3 tbs olive oil

120ml plant based milk – we used almond milk

150g washed fruit – we used 75g apple, thinly sliced, cored and 75g blackberries.


50g vegan butter, melted

50g brown sugar

80g almond flakes

15g oat flour (made at same time as the oat flour for the dry ingredients)


20cm high rimmed, loose based cake tin

Non- stick grease proof baking paper

Coconut oil for greasing the inside edges of the tin

Aluminium foil


Preheat the oven to 180c and line your cake tin with grease proof non stick paper. Grease the sides with coconut oil and set aside.

In your blender grind down the oats into a fine flour and in a large bowl, combine with the other dry ingredients. Set aside.

In a small bowl, mix together the ground flax seeds and water. Set aside and allow the mixture to gel together for 10 minutes. In another small bowl mix together the rest of the wet ingredients, set aside, adding the flax mixture when it’s ready.

In another small bowl, mix together the ingredients for the crunchy almond topping. Set aside.

Now pour the wet ingredients (including the flax mixture if you haven’t added already) into the large bowl with the dry ingredients. Mix until just combined. Pour into your prepared cake tin. Sprinkle over the crunchy topping and place in the oven.

Bake for 20 minutes. Remove the cake from the oven, cover tightly with aluminium foil to stop the topping from browning further, but allowing the heat to get trapped so that the inside of the cake continues to bake through. Return to the oven and bake for another 25 minutes. Do the toothpick test to ensure the centre of the cake is cooked through (if not return to the oven for another 5-10 minutes)

Allow the cake to cool completely (for 1 hour) before serving. Delicious with vegan cream.



Sophie Hitchens

Sophie Hitchens