Cinnamon & Ginger Apple Cake
Prep time: 10 mins | Cook time: 10mmins | Makes: 8
This delicious apple cake is perfect for morning tea or lunch boxes. It comes together in a cinch and is a great way to use in season apples. It is gluten, dairy and refined sugar free with a vegan and nut free option! Phew! A mouthful I know, but suitable for almost anyone! That is what food is all about, sharing is caring. Enjoy!
INGREDIENTS
- 2 cups almond meal (for a nut free version you can use oat flour here)
- ¼ cup Ground flax and sunflower seeds (or ground nuts and seeds of choice, this is just for nutritional diversity and healthy fats)
- ½ teaspoon of ground ginger
- 1 teaspoon of cinnamon
- ½ teaspoon of baking soda
- Pinch of sea salt
- 3 eggs (or pre-prepared flax egg, I like to grind the flax or chia in a coffee grinder when preparing these)
- 1 ½ cups of applesauce (stew peeled apples in cinnamon, ginger and vanilla on the stove
- 1 teaspoon of vanilla extract
- 2 tablespoons almond milk
METHOD
- Pre-heat a fan forced oven to 165°C. Line a loaf pan with parchment paper and set aside
- Combine all the dry ingredients and wet ingredients in separate bowl
- Add wet to dry and mix well. Fold in 1 tablespoon of lemon juice and transfer mix to tin smoothing the top
- Decorate with overlapping thinly sliced apples. Bake for 25 minutes, rotate tin and bake for a further 25 minutes
- Remove from tin and transfer to a cooling rack immediately. Serve warm or store in an airtight container the refrigerator for up to 4 days.
Recipe by @Nourishmemum
