Continuing my healthier baking stretch, this time we have a cake. I love cakes that are better for you. So satisfying to make.
Not always the easiest though – there’s a reason why we often shove tons of sugar and butter in them.
The original is a tried, tested and very well loved Super Tangy Orange Drizzle Loaf. This time, I’ve changed it up a little and this one is gluten free and has less sugar.
The blueberries were from my garden (I actually made this in the summer and just getting round to publishing it now). Blueberries go so well with any kind of citrus, and this was no exception.
Although it might seem obvious, it’s important to mention that the texture of a cake changes when it doesn’t have any gluten. Using Greek yoghurt and reducing fat and sugar content also alters not only the texture but taste, too.
What I’m trying to get at is: don’t be expecting a regular cake. That said, the end result is fabulous; make no mistake about that!