Baking cakes from scratch makes them easy to tailor to any diet, including the diabetes diet.

Advice from Diabetes UK states that keeping an eye on portion sizes and trying to bulk foods with healthy ingredients like fruit makes them “more filling and nutritious”.

One of the best recipes to experiment with is this delicious, fruity chocolate traybake which comprises all the best parts of a cake without all the sugar.

Described as “an all-round family crowd pleaser” by Diabetes UK, the healthier bake is so easy to make in just 35 minutes.

This recipe works with any combination of fruits, like pears, blackberries or raspberries, or dried fruits such as raisins, sultanas or prunes.

Method

This cake is made in one tray rather than two layers, so start by finding a 20cm by 25cm baking sheet and grease with some oil.

Alternatively, make a round cake using a 23cm circular cake tin.

Next, preheat the oven to 180C, then make a start on the cake batter, beginning with the chopped banana chunks.

Scatter them in an even layer on the base of the tin along with the blueberries. Next, take a large mixing bowl and add in the sugar, wholemeal flour, cocoa powder, and baking powder.

Mix everything until combined then pour in the vanilla extract, rapeseed oil and milk before mixing again.

If the cake batter is too thick, add a little more milk. Continue to do so in small amounts until the cake reaches a smooth, pourable consistency.

Pour the batter evenly over the banana and blueberry base then bake in the oven for 15-20 minutes. When a knife inserted in the centre of the sheet cake comes out clean, it’s ready to eat.