Pre-heat oven to 180ºC.

Wash and core the apples (don’t even peel). Chop into small chunks then add to a saucepan with the water. Bring to the boil then simmer for 12 minutes until soft. Leave aside to cool fully then add to a blender with the coconut oil, bananas, maple syrup and vanilla and blend until it is a smooth and creamy sauce.

Crack the eggs into a large bowl and using an electric whisk, whisk them until they become light and fluffy. This takes about 7-8 minutes but they should quadruple almost in size and be completely airy. The trick to know if they are done is by lifting the whisks out and swirling a little of the mixture around. If they hold the shape then you’ve got the right consistency.

Fold in the apple and banana sauce mixture but don’t over mix. This will ensure it is light and airy.

In a separate bowl, mix together the flours, baking powder and spices then fold this into the batter.

Finally add the 100g of blueberries and turn into a lightly oiled cake mould (see note on cake moulds and cooking times below).

If you have a deep mould and are baking as one cake then bake for 40 minutes. Turn the cake around half way through the cooking process to ensure it gets evenly cooked.

Cool fully before adding the cream cheese frosting.

To make the frosting – beat the cheese, lemon juice, zest and maple syrup together using a wooden spoon then spread over the cake. Decorate with the extra blueberries and serve!