Something to keep the sweet urges at bay. I enjoy this occasionally as a treat knowing that is oil free and free of refined sugars. I use a simple strawberry compote for the filling, which is lovely on its own, but if you want something else in there too i recommend my chocolate spread slathered on the other side of the sandwich! Recipe here: https://oilfreefoodie.com/2021/04/16/chocolate-spread/

NOTE: Make sure you use decent non stick cake tins. Oil free doesn’t grease or oil tins!!!

Time: Approximately 50mins

Ingredients – Cake

250g Buckwheat flour
250g Oat flour
2 Tsp Baking Powder
1 Tsp Bicarbonate of soda
200g Unsweetened apple sauce (home made is easy and best): Peel and dice apples, put in saucepan with 2cm water, cooking for about 10-15miins until soft, stirring all the time. Then blitz in food processor or hand processor. About 3-4 small apples will yield enough sauce.
180g Date sugar – (Available online)
200ml Maple Syrup, date Syrup or agarve nectar
500ml Soya milk

Ingredients – Strawberry Compote

12-15 strawberries. Roughly chopped.
1 Tbsp Maple syrup, date syrup or agarve nectar.
1/4 Tsp Agar

Method:

1 – Pop the oven on at 175 degrees C. Weigh out the dry ingredients and add them to a large bowl and mix together well.

2 – Measure and weigh out all the wet ingredients in another bowl and mix together well.

3 – Pour the wet into the dry mix. Stir well until well combined.

4 – Pour into to round cake tins, approximately 18cm-20m in diameter. place in the oven and bake for 40mins. Check after 35mins by sticking a knife in and seeing if it comes out clean, if it does, remove from the oven early.

5 – While the cake is baking, make the compote. After chopping the strawberries place them in a small saucepan with the tbsp of maple syrup and the agar. Put on a low – medium heat and stir constantly with a firm spatula as the mixture heats up. Keep it bubbling away whist stirring for about 5mins and keep squashing and prodding the strawberries a little.

6 – Remove from the heat, and place in a container and place in the fridge to cool.

7 – Once the cake is cooked remove and let it cool in the tins for a while. After about 10-15mins, run a knife around the edge of each cake in the tin, turn the tins over and give them a good smack. The cakes should pop out. Leave on a wire rack until completely cooled.

8 – Generously spread the strawberry filling on the cake and any other filling you have, like my homemade chocolate spread