AuthorTessa PennickA delicious plant-based cake that is the perfect accompaniment to a mid-morning or afternoon tea or coffee. Being dairy-free, egg-free and refined sugar free makes this treat 100% guilt-free!
Preheat oven to 180 degrees celsius.
Place the apple, cinnamon, water and sugar into a fry-pan over a medium heat. When the liquid begins to boil, turn the apple slices over. Cook for a further 2 minutes or until the liquid has almost evaporated.
In a lined cake tin, layer the slices of apple to cover the whole base. Pour any of the excess liquid on top of the apples. Set aside.
In a mixing bowl, add the melted coconut oil, sugar, apple sauce and almond milk and whisk together.
While mixing, gradually add in the flour, baking powder and cinnamon until you reach a cake-batter consistency.
Spoon the cake mixture into the cake tin on top of the apple layer.
Bake for approximately 35 minutes or until a skewer comes out clean.
Set aside to cool in the cake tin - don't remove until the cake has cooled completely. When it has cooled, flip the cake and place on a plate or serving platter.
Ingredients
Directions
Preheat oven to 180 degrees celsius.
Place the apple, cinnamon, water and sugar into a fry-pan over a medium heat. When the liquid begins to boil, turn the apple slices over. Cook for a further 2 minutes or until the liquid has almost evaporated.
In a lined cake tin, layer the slices of apple to cover the whole base. Pour any of the excess liquid on top of the apples. Set aside.
In a mixing bowl, add the melted coconut oil, sugar, apple sauce and almond milk and whisk together.
While mixing, gradually add in the flour, baking powder and cinnamon until you reach a cake-batter consistency.
Spoon the cake mixture into the cake tin on top of the apple layer.
Bake for approximately 35 minutes or until a skewer comes out clean.
Set aside to cool in the cake tin - don't remove until the cake has cooled completely. When it has cooled, flip the cake and place on a plate or serving platter.
