Gluten free granola cake with apple and blackberries

A delicious autumnal treat, this gluten and egg free granola cake recipe can also be made dairy free and vegan too.


  • 250 g Nature’s Path Nice and Nobbly pumpkin seed Granola
  • 150 g light muscovado sugar
  • 250 g self-raising gluten free flour
  • ½ tsp allspice
  • Pink Himalyan salt
  • 250 g unsalted butter grass-fed organic if possible
  • Two organic gala apples
  • 250 g fresh blackberries
  • Juice of one lemon
  • 1 tbsp light brown granulated sugar for sprinkling


  1. Preheat the oven to 180’C (Gas 4 / 356’F). Grease and line a 20cm loose-based cake tin.
  2. Chop the apples into quarters, core them and then finely slice. Rinse the blackberries well and then add the apples and blackberries to a bowl with the lemon juice. Stir gently so the apples pick up some of the lovely, pink colour.
  3. In a large mixing bowl add the granola, muscovado sugar, allspice and salt. Mix until combined evenly.
  4. Gently melt the butter on a low heat in a saucepan. As soon as it has melted, remove from the heat and add to the flour/granola/sugar mixture.
  5. Stir well until fully combined.
  6. Place half of the mixture into the cake tin and press down. Add around two-thirds of the fruit mixture on top and arrange evenly.
  7. Then place the rest of the cake mix on top, and press down gently until the fruit is covered evenly.
  8. Arrange the rest of the fruit on top (either at random, or create your own pattern) and sprinkle with the light brown sugar.
  9. Bake for 40-45 minutes until the top is golden. Some of the fruit mix may bubble up, so I find it helps to place a tray under the cake on the shelf below to catch the drips!
  10. Remove from the oven, and leave to cool for around half-an-hour until you gently remove it from the tin and lining paper.
  11. Enjoy warm with ice-cream or custard, or have some cold as the perfect afternoon snack.