We have so many apple trees in the garden, which means endless apples every day. Recently they’ve been building up in a basket outside the back door so I figured it’s about time I put them to good use. I also realised that I haven’t had cake in so long- not ok!
The reason I love this cake is because it is completely made without any liquid or granulated sweetener at all. All the sweetness comes from fruit. This does mean that it’s not quite as sweet as your traditional cakes, and while it’s perfect for my taste buds, if you have a sweet tooth you might want to up the sweetness just a bit!
Makes 1 20cm diameter cake
250g + 100g apples, peeled and diced
100g each of rice flour, buckwheat flour, and almond flour
1 tbsp ground cinnamon
1 tbsp baking powder
2 tbsp ground flaxseed
8 medjool dates + 100mL water
1 mashed banana
1 tbsp lemon juice
3/4 cup milk of choice
1 tbsp coconut oil (optional)
What to do:
- Preheat the oven to 200°C
- Cook 250g of apples in a splash of water until soft. Then mash them slightly to give a rough texture
- Mix the dry ingredients in a bowl
- Place the dates, water, and banana in a blender and blend until smooth
- Add this to the dry ingredients along with the rest of the wet ingredients and the remaining 100g apple pieces and stir
- Bake for 40 minutes, until a toothpick comes out clean and it springs back nicely when you touch it
You can decorate your cake with apple slices by placing these on top gently before cooking, and I like to sprinkle a little extra cinnamon on top just before serving. This cake is so moist and delicious thanks to the apples and banana that in my opinion it doesn’t need any accompaniments!