Simple Blueberry, Apple and Chia Seed Tea Cake – Gluten free and Egg free

Hello Everyone!

Well Christmas has past for another year, and now, unfortunately we should probably step away from the elastic waist pants that I have come to love over the festive season! For Christmas, instead of a cake that is laden with fruits and nuts, which is the usual Christmas fare – I decided to make a tea cake that is decorated with two simple fruits.

After a heavy lunch, I wanted to make a light cake that wasn’t as heavy as the traditional Christmas pudding (plus I find it quite difficult to find dried fruit that is free from preservatives or other addictive nasties!) I decided to adapt Donna Hays, Simple Apple and Blueberry Cake to be gluten and egg free..and let me tell you, she was right on, this cake is simple! The perfect option for a busy Christmas day, or even a picnic, or perhaps if you have guests coming over last minute! The ingredients are all ones I had just sitting in the pantry and fridge!

The vivid blueberries, contrasted against the red apples and the golden cake, really ended up looking quite festive anyways!

This is my second time using chia seeds in baked goods, my first in these quick mix muffins,  and I have to admit I am liking it. I love how the chia seeds are speckled throughout the cake, almost masking themselves as poppy-seeds!

Now onto the next celebration, hope you’re all looking forward to the New Year!

Elle 🙂

Simple Blueberry, Apple and Chia Seed Cake Recipe

Adapted from Donna Hay.

Yields One 22cm cake.

Ingredients

• 1 ½ cups (225g) gluten-free self-raising flour (for my gluten-free mix, click here)
• ¾  cup (165g) caster (superfine) sugar
• 125g unsalted butter, room temperature
• 2 tablespoons chia seeds
• ½ cup (125 ml) milk, room temperature
• 1 teaspoon vanilla extract (for my corn, wheat free recipe – see here)
• 1 apple, cored and thinly sliced
• ¾ cup  fresh or frozen blueberries
• 2 tablespoons brown sugar

Method

1. Place 2 tablespoons of chia seeds with 6 tablespoons of water,stir, and set aside for 15 minutes.
2. Preheat oven to 160C (325F).
3. Grease 22cm springform tin lined with non-stick baking paper.
4. Beat the butter, sugar and chia seed mixture till smooth.
5. Add in vanilla extract and milk, beat until incorporated.
6. Beat in sifted self-raising flour and lightly beat until incorporated.
7. Spoon the mixture into the greased tin.
8. Top with apples and blueberries and then sprinkle with brown sugar.
9. Bake for 45 minutes or until the cake is cooked when tested with a skewer.
10. Enjoy!

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