Time to make: 35 minutes

Makes: 9 serves

Ingredients

• ½ cup olive oil
• ½ cup apple puree
• 2 eggs
• 1 serve (30g) Balance Plant Protein – Berry
• 2 tbsp maple syrup
• ¼ tsp ground cinnamon
• 1 ½ cups wholemeal flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¾ cup frozen blueberries

Directions

1. Preheat oven to 180°C.
2. Line a 20cm square cake tin with non-stick paper.
3. Mix the wet ingredients in a bowl and the dry ingredients in a second, larger bowl.
4. Add the wet ingredients to the dry and fold with a wooden spoon to combine.
5. Add the blueberries and mix through.
6. Pour cake mixture into the prepared tin and bake for 20 to 25 minutes until browned on top and a skewer comes out mostly clean.

Top tip: you can also bake this in muffin trays and freeze the leftovers so you aren't tempted to eat them all at once!