This cake is all of the frees! Dairy free, gluten free, grain free, refined sugar free but not free on taste. It is darn delish and you will probably want to polish off the whole cake in one sitting so don’t say we didn’t warn you! This recipe is thanks to the clever lady Shan Cooper from My Food Religion. Check out the recipe and enjoy!
My Food Religion
It’s been a baking kinda weekend, which means it’s been an eating kinda weekend…..As she devours her
3rd ok, 5th slice of cake. This recipe would make awesome mini muffin cakes and then you could freeze some so that you don’t eat the entire cake in one hit….. Or youI could learn some self control. Meh, whatever.
This baby packs a massive taste punch without being loaded with sugar and has a tip-top dose of good healthy fats. You can read more about The Skinny On Fat there and why I love the stuff.
2 cups hazelnut meal (or nut flour of your choice)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup arrowroot powder
1 teaspoon cinnamon
2 tsp vanilla powder
1/2 tsp nutmeg
1/4 cup coconut oil, butter or ghee
1/2 cup raw honey (rice malt syrup or maple syrup)
2 medium Granny Smith apples, peeled & chopped into small cubes
Extra cinnamon for sprinkling
OPTIONAL- 1/2 cup coconut butter or desiccated coconut
Preheat your oven to170C. Grease & line a cake time, loaf tin or muffin tins.
Add all the dry ingredients to a bowl & mix well to combine. In a separate bowl mix the melted oil & honey together & whisking the eggs. Gently fold the wet mix into the dry to just combine. Now gently fold through the apples. Pour into the cake tin, drizzle with the coconut butter or sprinkle with desiccated coconut (if using) then sprinkle with extra cinnamon. Pop it in the oven for 30mins then allow to cool for 20mins before slicing. Eat this baby warm with a good dollop of coconut cream.