My friend and her son was coming over for a “play date” after school so I decided to make a cake. I altered the recipe from the Vegan Redcurrant and Coconut cake recipe, that I posted during the summer, to fit the season. As it is the best time for the Great British apple, I ended up making a apple and cinnamon cake. The cake was good, but the play date was a bit of a disaster…..Casper was rude to the boy and said he didn’t want to play…..I was left embarrassed and threatened no TV for a week. He later explained he wanted to go to their house so we decided we will give it an other try next week at theirs!
This is not your normal sponge cake. It has a nice sticky and gooey texture. Perfect for a cold autumn afternoon with a hot cup of tea.
Vegan Apple and Cinnamon Cake
1 and a half apple, slice one for topping and grate the other half for batter
120 g spelt flour
50 g ground almond
100 g coconut nectar sugar
1 tsp baking powder
6 tbsp cold pressed virgin coconut oil
3 tbsp chia seeds
9 tbsp cold water
2 tbsp honey
1 tbsp cinnamon, plus some for dusting
small pinch of sea salt
Pre heat the oven to 200°C
Soak the chia seeds in the cold water and set aside. The mixture will take a “jelly” like consistency.
Grease and line a cake tin, measuring about 20 cm in diameter, using coconut oil and ground almond.
Slice one apple and grate half an apple.
Melt the coconut oil.
Mix the flour, ground almond, baking powder, coconut nectar sugar, cinnamon and salt. Add the melted coconut oil and honey to the mixture followed by the soaked chia seeds and grated apple. Stir well.
Transfer the batter to the cake tin and spread evenly.
Spread the sliced apple on top and dust some cinnamon, then bake in the oven for 30-35 minutes.