Preheat the oven to 180°C/350°F/gas 4 and lightl y grease a deep 20cm/8in cake tin with oil or line a traybake tin with baking parchment
Place the dairy-free margarine, xylitol and sweet freedom in a food processor and beat together until light and fluffy.
Add the vanilla extract and gradually beat in the eggs
Place the oats in a blender and process to form a fine flour. Add the oats, rice flour, coconut flour, xanthan gum, baking powder, salt and cinnamon into the mixture and beat in. Add the blueberries and gently fold though – do not over mix
Spoon into the tin and smooth the top.
Bake for 40-45 minutes, until golden on top and cooked through.
7. Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack.
For the compote place the blueberries in a pan with a dash of water and the blueberry jam. Simmer for 5 minutes until syrupy. Serve with the cake hot or cold accompanied by a little soy or coconut yogurt Nutritional Information for cake per slice
Calories 235kcal Protein 2.6g Carbohydrates 24.3g of which sugars 9.2g Total Fat 14.7g of which saturates 0.9g Per 100g
150g/5½oz dairy-free spread or coconut butter
75g / 3oz xylitol
2tbsp sweet freedom or agave nectar
1 tsp vanilla extract
4 eggs, beaten
50g/1 ¾ oz Nairn’s porridge oats
100g/3½oz rice flour or gluten free flour mix
50g/1¾oz coconut flour
1 tsp gluten-free baking powder
½ tsp xanthan gum
Pinch of salt
½ tsp ground cinnamon
250g/9oz fresh or frozen blueberries
40g / 1 ½ oz pecan nuts finely chopped
60g/ 2 oz Nairn’s gluten free oats
1tbsp olive oil
250g / 9oz fresh or frozen blueberries
1tbsp pure fruit blueberry jam (no added sugar)
Coconut yogurt or soy yogurt to serve